Lentil Soup With Butternut And Kale Food

LENTIL SOUP WITH BUTTERNUT AND KALE

Steps:

• Heat a heavy pot or Dutch oven over medium heat.
• When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
• Add the tomato paste and cook 2 minutes, stirring.
• Add the broth, bay leaf and lentils and bring to a boil.
• Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
• Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
• Add the kale and cook 7 minutes longer until the kale is tender.

SPICED LENTIL & BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
• Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

BUTTERNUT SQUASH AND KALE SOUP

Steps:

• If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
• Otherwise, just dump all ingredients except salt and pepper in a pot.
• Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
• Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.