Lentil Soup with Butternut and Kale (Vegan)

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Lentil soup with butternut and kale is calming and nutritious thanks to butternut squash, lentils, kale and leek.

Lentil soup with butternut and kale

This vegetarian butternut squash lentil soup is like a bowl of convenience – the perfect way to warm up on a cold night. This colorful soup made from healthy ingredients tastes delicious. The cooked leek adds complexity to the body of the soup. For even more lentil soup recipes, try my Lebanese Lentil Soup, Red Lentil Soup with Spinach, and Instant Pot Chicken and Lentil Soup.

Butternut lentil soup

This soup is also dairy-free, gluten-free, and vegan. It’s all done in one pot and freezes great. Leftovers are perfect for lunch.

Do lentils need to be soaked?

No, lentils don’t need to be soaked like beans, which saves a lot of time.

Should you peel butternut squash before cooking?

Yes, it is best to peel butternut squash before cooking, as the skin can be very tough. If you’re short on time, buy your peeled and pre-cut butternut squash at the supermarket.

How to Freeze Lentil Soup:

This butternut squash, kale, and lentil soup is great for making meals. It freezes wonderfully so you can save it for dinner on an evening when you don’t have time to cook. Freeze soup for up to three months in glass containers or in zippered bags that lie flat in your freezer.

Thaw the soup in the refrigerator overnight and warm it up in the microwave or on the stove. If you forgot to thaw the night before, you can heat the frozen soup in the microwave at 30 second intervals, stirring between the intervals.

Lentil soup variations:

  • Sub sweet potato for the butternut squash if you prefer.
  • You can also use kale if you can’t find lacinato kale, also known as Tuscan kale. You can also swap the kale for another leafy green such as spinach or Swiss chard.

Lentil soup with butternut and kale with a spoonLentil soup with butternut and kale

More Lentil Recipes You’ll Love:

Lentil soup with butternut and kale

Preparation time: 15th min

Cooking time: 50 min

Total time: 1 Mr 5 min

Lentil soup with butternut and kale is calming and nutritious thanks to butternut squash, lentils, kale and leek.

  • 1/2 tablespoon olive oil
  • 1 large onion, diced
  • 1 Medium carrot, diced
  • 2 leek, only white part, cleaned and chopped
  • 1 Celeriac, diced
  • 2 tablespoon Tomato paste
  • 6th cups Vegetable broth
  • 1 lb peeled and diced butternut, 1/2-inch cube
  • 2 Ounces lenses
  • 1 Bay leaf
  • 1/2 teaspoon kosher salt
  • black pepper
  • 3 cups packaged chopped lacinato kale, Stem removed
  • Heat a heavy saucepan or Dutch oven over medium heat.

  • When it’s hot add oil, then add onions, carrots, leeks, and celery, reduce the heat and cook, stirring, for about 4 to 5 minutes.

  • Add the tomato paste and cook for 2 minutes, stirring.

  • Add the stock and lentils and bring to a boil.

  • Reduce the heat, cover and simmer for 20 minutes until everything is half cooked.

  • Add the butternut and cook until tender, another 15 minutes. Throw away the bay leaves, season with salt and pepper.

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

Freezing: Let the soup cool and transfer it to a freezer-safe container. Keep frozen for up to 3 months.
Place in the fridge the night before to heat up and then warm up on the stove or in the microwave.

Portion: 11/3 cups, Calories: 122kcal, Carbohydrates: 25thG, Protein: 4thG, Fat: 1.5G, Saturated fatty acids: 0.5G, Sodium: 309.5mg, Fiber: 7thG, Sugar: 8thG

Blue Smart Points: 1

Green Smart Points: 2

Purple Smart Points: 1

Keywords: Lentil soup, lentil soup with butternut, vegan lentil soup, vegetarian lentil soup

sent November 30, 2020 by Gina

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