Cozy Lentil Soup With Delicata Squash

This easy, comforting soup is packed with warming spices like cumin, turmeric, coriander, and cinnamon.

Makes 6 servings
Prep Time 50 to 70 minutes
Cook Time Included in prep time

Ingredients

2 tbs. extra-virgin olive oil
1 yellow onion, diced
Sea salt
2 carrots, peeled and diced
2 celery stalks, diced
1 medium delicata or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
Pinch of red pepper flakes
1 cup dried green lentils, rinsed well
8 cups Classic Magic Mineral Broth or organic vegetable broth
1 cup stemmed and thinly sliced kale, tightly packed

Directions

STEP 1

Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt, and sauté until translucent, about four minutes.

STEP 2

Add the carrots, celery, squash, and another pinch of salt, and sauté until all of the vegetables are just tender, about five minutes.

STEP 3

Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon salt, and red pepper flakes, and stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.

STEP 4

Add the rest of the broth. Increase the heat to high and bring to a boil.

STEP 5

Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes. You may want to add a pinch more salt to taste.

STEP 6

Stir in the kale and cook until it’s tender, about three minutes, and serve.

STEP 7

Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

For more wholesome, and comforting soups, see “5 Cozy Fall Soup Recipes“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

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