Vegan Butternut Squash, Lentil and Kale Soup
This wholesome and heart healthy Vegan Butternut Squash, Lentil and Kale Soup is delicious and made with nutritious ingredients.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt, plus more as needed
- ½ teaspoon black pepper
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 cups butternut squash cubes, 1 inch
- ¾ cup brown lentils, rinsed and drained
- 5 cups vegetable broth
- 4 cups water
- 4 cups kale, I use curly kale or tuscan kale (can substitute spinach)
Instructions
- Add olive oil, onions, carrots and celery to a dutch oven or large pot and place over medium heat. Sauté for 5-7 minutes.
- Add the garlic, salt, pepper, dried oregano and dried thyme to the pot and sauté for another 1-2 minutes.
- Add the butternut squash, brown lentils, vegetable broth and water to the pot. Bring to a boil, then simmer over medium-low heat for 20-25 minutes, until the lentils and vegetables are tender.
- Stir in the kale and heat through for another 5 minutes. Taste and adjust for seasonings. Serve!
Calories: 216kcal, Carbohydrates: 35g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1231mg, Potassium: 851mg, Fiber: 12g, Sugar: 7g, Vitamin A: 19920IU, Vitamin C: 66mg, Calcium: 200mg, Iron: 4mg
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