Red Lentil Soup with Butternut Squash
and Kale

This is a very warming soup, perfect for a cold night.

Serves 6-8

  • 2 Tbsp. grapeseed oil
  • 1 onion, coarsely chopped
  • 4 cloves of garlic, peeled
  • 1-in. piece of fresh ginger, peeled and coarsely chopped
  • 1 tsp. turmeric
  • 1 tsp. roasted and ground cumin seeds
  • 1 dried red chile
  • 2 cups red lentils
  • 1 bay leaf
  • 4 cups chicken or vegetable stock
  • 4 cups water; more if needed
  • 2 cups large-cubed butternut squash
  • 1 lb. kale, ribs removed and thinly sliced
  • Sea salt
  • Freshly ground black pepper
  1. Heat the oil in a large pot. Add the onion, garlic, ginger, turmeric, cumin, and chile. Sauté over medium-low heat until the onion is soft.
  2. Add the lentils, bay leaf, stock, and water and bring to a simmer. Cover and continue to simmer until lentils are fully cooked, about 30 minutes.
  3. Add the squash and kale and simmer until the squash is soft, 15-20 minutes. Season with sea salt and freshly ground black pepper.
  4. Remove the bay leaf and chile. Let the soup cool slightly and then purée in a blender.
  5. Reheat and serve.