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.