Ingredients
| 2 Tbsp. extra-virgin olive oil | 1 yellow onion, diced small |
| ¼ tsp. sea salt | 2 carrots, peeled and diced small |
|
1 medium delicata squash, cubed |
1 tsp. curry powder |
| ½ tsp. ground cumin | ½ tsp. ground turmeric |
| ¼ tsp. ground coriander | 1 ¼ tsp. ground cinnamon |
| A pinch of red pepper flakes | 1 c. dried green lentils, rinsed well |
| 8 c. organic vegetable broth | 1 c. tightly packed kale, stemmed and thinly sliced |
Preparation
1. Heat olive oil in a heavy soup pot over medium heat. Add onion and a pinch of salt and sauté until translucent, about 4 minutes.
2. Add carrots, celery, squash and another pinch of salt. Cook until vegetables are just tender. Add curry powder, cumin, turmeric, corainder, cinnamon, salt and red pepper flakes to stir in. Add lentils.
3. Pour in vegetable broth and increase heat to high and bring to a boil. Decrease heat and let lentils simmer.
4. Stir in kale and cook until it’s tender.
Serves 6.
Nutritional Information: Calories: 200; Fat: 6g; Cholesterol: 0mg; Sodium: 890mg; Total Carbohydrates: 32g; Dietary Fiber: 8g; Sugars: 7g; Protein: 8g.
