Lentil Soup with Butternut Squash and Kale

 Prep Time:  15 min     Cook Time:  50 min    Total Time:  1 hour 5 min

Serves 6

1/2 Tbsp olive oil

1 large onion, diced

1 medium carrot, diced

2 leeks, white part only, cleaned and chopped

1 celery stalk, diced

2 Tbsp tomato paste

6 cups vegetable broth

1 lb peeled and diced butternut squash, 1/2 inch diced

2 oz green lentils, (1/3 cup)

1 bay leaf

1/2 tsp kosher salt

black pepper

3 cups packed chopped Lacinato kale, stems removed

1.  Heat a heavy pot or Dutch oven over medium heat.

2.  When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

3.  Add the tomato paste and cook 2 minutes, stirring

4.  Add the broth, bay leaf and lentils and bring to a boil.

5.  Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

6.  Add the butternut and cook until tender, about 15 minutes more.  Discard the bay leaves, season with salt and pepper, to taste.

7.  Add the kale and cook 7 minutes longer until the kale is tender.