Ingredients
- 2 tablespoons avocado oil or olive oil
- 2 yellow onions, diced
- 4 garlic cloves, chopped
- 3 cups cubed fresh butternut squash
- 10 oz dried green lentils
- 6 cups stock or broth (vegetable or chicken)
- 2 cups chopped fresh kale
- Zest and juice of 1 fresh lemon
- Plain coconut yogurt or Greek yogurt, for serving (optional)
- Chili flakes, to taste
- Sea salt, to taste
Instructions
- In a large Dutch oven or stock pot, heat the oil over medium heat.
- Sauté diced onions for about 4 minutes, until softened.
- Add chopped garlic and cubed butternut squash. Cook for 1 minute, stirring until garlic is fragrant.
- Stir in dried green lentils and pour in the stock or broth. Bring the mixture to a boil.
- Reduce heat to low and simmer, covered, for 20–25 minutes, or until lentils are tender and soup has thickened.
- Add chopped kale, lemon zest, and lemon juice. Stir to combine.
- Taste and adjust seasoning with sea salt, if needed.
- Serve warm with a dollop of coconut yogurt or Greek yogurt and a sprinkle of chili flakes.
Notes
- Use vegetable broth for a vegan version.
- Substitute spinach or Swiss chard if kale is unavailable.
- Can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.
- Adjust chili flakes to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
