Makes 6 servings
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, finely chopped
6 cups vegetable broth
⅔ cup dried green lentils
½ teaspoon salt
1 bunch lacinato kale
3 cups cubed butternut squash
2 teaspoons red wine vinegar
Freshly ground pepper to taste
Grated Parmesan cheese (optional for garnish)
This rustic lentil variety is packed with nutritious ingredients like fiber-filled lentils, sweet butternut squash, and nourishing kale. Plus, little hands make great helpers prepping the greens and stirring the soup.
1. Heat the olive oil in a large pot over medium heat. Add the onion; reduce the heat to medium-low, and cook until the onions are soft, about 8 minutes. Add the garlic and cook for 2 more minutes.
2. Pour the broth into the pot. Bring to a boil.
3. Measure and add the lentils and salt to the pot. Stir.
4. Reduce heat to a simmer, cover, and cook for 35 minutes, stirring occasionally.
5. Prep the kale: Tear both sides of the green leaf away from the stem. Repeat with all the leaves and discard the stems. Place the leaves in a large bowl of cold water. Swish to dislodge any dirt or grit. Let the leaves sit for one minute and then lift the greens out of the bowl and drain in a colander. (Don’t pour the greens into the strainer or the dirt will come with them.) Repeat once, or until the water is clear, then dry with a salad spinner or paper towel.
6. Add the squash to the pot. Return the soup to a simmer and cook, uncovered, for 10 minutes.
7. Add the kale to the soup and simmer for 5 minutes. Stir in the red wine vinegar.
8. Ladle the soup into serving bowls. Garnish each serving with a drizzle of olive oil, grated Parmesan cheese, and freshly ground black pepper.