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This soup is like autumn in a bowl, colors and all! I have to admit that squash is not my favorite vegetable, especially if its very soft and mushy. So, I made sure not to overcook it or the other vegetables. That way all the vegetables kept their form and texture.
Squash, kale and lentil soupCourse: Vegeterian
1 tbsp olive oil
1 tsp dry rosemary
1 yellow onion
1 garlic clove
4 celery stalks
1 can of whole tomatoes
1 small butternut squash
1,8 l vegetable stock
Chill to taste
3 dl red lentils
200 gr green kale
Parsley and creme fresh as garnish
- Finely chop onion and garlic, slice carrots and celery into thicker pieces, cut squash into cubes and roughly chop the caned tomatoes into pieces. Chop parsley and set aside.
- In a pot with high sides, heat up the olive oil then add onion, garlic, chili, rosemary, celery and carrots. Sweat until they soften a bit.
- To the softened vegetables add tomatoes, squash, stock, salt and pepper. Bring to boil on a medium heat and cook for around 5 min or until carrots and squash start to get soft.
- Add the lentils and cook until they are half way cooked, then add the kale and continue cooking until the lentils are cooked through. Lentils I use need 10min of cooking.
- Serve with some freshly chopped parsley, a few drops of olive oil (Greek of course!), some creme fresh and a slice of bread.