Lentil Butternut Kale Soup

A hearty, mostly plant-based meal, hearty enough for a North American fall and winter. Omit the chorizo for a vegetarian preparation.

1/2 onion (I used Purple), finely diced

1/2 lb butternut squash, cubed 1/2-inch

2 links cooked Chorizo sausage, diced 1/2-inch (I used Aidell’s)

2-3 cloves garlic, minced

5 oz fresh kale, diced

1 quart chicken broth plus 2 cups water

1/4 tsp coriander

1/4 tsp turmeric

1/4 tsp freshly grated nutmeg

dash red pepper flakes, to taste

8 oz cooked Beluga lentils (I used Fresh Promise)

1/2 cup Israeli couscous (I used Trader Joe’s couscous lentil mix)

2 dozen grape tomatoes, sliced lengthwise

1 cup carrot matchsticks

1/2 cup frozen peas

Garnish:

Plain Greek yogurt, sliced green onion and parmesan cheese to garnish

Heat a dash of olive oil in a large pot and add the onion and squash. Cook about 5-8 minutes, until the veggies begin to soften. Add the chorizo and continue cooking another 5 minutes, stirring often. Add the garlic, and cook another 2-3 minutes.

Add all the remaining ingredients up to the garnish, to the stock pot and bring to a gentle boil. Stir, reduce heat to simmer and cook for about 20 minutes, until all substituents are gentle to the tooth and the flavors have melded. Season with salt and pepper to taste.

Serve in bowls with toast, and garnish with yogurt, onion and parmesan cheese.

Serves 4-6.

Comments

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