A hearty southwestern lentil soup with kale, mushrooms, and butternut squash.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4-6 servings 1x
2 tbsp extra virgin olive oil
2 medium red onions, diced
4 medium garlic cloves, minced
3 cups crimini mushrooms, chopped into quarters or eighths depending on their size
A couple pinches fine sea salt
Freshly ground black pepper to taste
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1/4 tsp cayenne
4 cups peeled and cubed butternut squash (1/2-inch cubes)
1 cup black (beluga) lentils or French green lentils
1/4 cup tomato paste
7 cups vegetable broth
1 bunch lacinato or green kale, finely chopped
Juice of 1 lime
Fresh cilantro leaves, for garnish
In a large pot, warm the oil over medium heat. Add the onion and garlic and saute for five minutes.
Add the mushrooms, salt, pepper, smoked paprika, cumin, coriander, and chili powder. Cook for 3 minutes, until the mushrooms have shrunk somewhat.
Add the butternut squash, lentils, and tomato paste. Cook, stirring occasionally, for a couple of minutes more.
Pour the vegetable broth over top of the vegetables and turn up heat to medium-high. Once the soup is boiling, turn down heat to medium loosely cover with the lid. Simmer for 25 minutes, until squash and lentils are tender.
Stir in the kale and cook just until wilted. Remove from heat and add the lime juice. Ladle into bowls and top with fresh cilantro.