Green Lentil Fall Vegetable Soup

Name: Green Lentil Fall Vegetable Soup
Cook time: 45
Ingredients: 1 cup Green Lentils; 3 cups Butternut Squash; 4 null Garlic Cloves; 1 2" piece Ginger; 1 large Spanish Onion; 6 cups Vegetable Stock; 2 Tbsp Tamari; 2 Tbsp Lemon Juice; 2 Tbsp Extra-Virgin Olive Oil; 2 Tbsp Cilantro; 1/2 tsp Kosher Salt; 1/4 tsp Black Pepper

Recipe by Julia Gibson

Ingredients

Cook Time

45m

Prep Time

Ingredients

Serves 06

Gear up for the fall season and cozy up with a hearty bowl of green lentil vegetable soup! This soup contains a combination of leafy greens, herbs & spices, nourishing squash & warming broth. Recipe can serve the whole family or you can save your leftovers for the week ahead!

Instructions

1
Heat olive oil in a large pot over medium-low heat. Add onion and cook for about 10 minutes until translucent and begin to turn golden.
2
Add garlic and ginger, cooking for another 2 minutes until fragrant. Add squash, cooking until it starts to soften, about 5-10 minutes.
3
Mix in the lentils and broth, bring to a boil, then lower heat to simmer for 20 minutes, until lentils are cooked and tender.
4
Turn off the heat and add the kale, tamari, lemon juice and salt and pepper to taste. Mix in miso now if desired.
5
Substitutions: Sub squash for another variety, or for sweet potatoes. Sub kale for any dark, leafy green. Use vegetable broth, chicken broth, beef broth, bone broth, or any combination of them.

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