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$300 loan.

Cozy Lentil Soup With Delicata Squash

This easy, comforting soup is packed with warming spices like cumin, turmeric, coriander, and cinnamon.
a bowl of lentil soup
  • Yield 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

Rebecca
Rebecca Katz

Rebecca Katz is the director of the Healing Kitchens Institute at Commonweal, and the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.

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