Makes six servings
Prep time: 20 minutes
Cook time: 35 minutes
- 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 (see Web Extra below!) or organic vegetable broth
- 1 cup stemmed and thinly sliced kale, tightly packed
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. Add the carrots, celery, squash, and another pinch of salt, and sauté until all of the vegetables are just tender, about five minutes.
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.
Add the rest of the broth. Increase the heat to high and bring to a boil. 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. Stir in the kale and cook until it’s tender, about three minutes, and serve.
Per Serving: Calories: 224; Total Fat: 6 g (1 g saturated, 4 g monounsaturated); Carbohydrates: 37 g; Protein: 9 g; Fiber: 10 g; Sodium: 329 mg
Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.