Lentil and Butternut Soup

Name: Lentil and Butternut Soup
Ingredients: 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 1 cup dried brown lentils, rinsed and picked over; 7 cups vegetable broth; ½ teaspoon dried marjoram; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 cups coarsely chopped stemmed chard, kale, or other leafy greens; 1 small butternut squash, peeled, seeded, and diced (about 3 cups); 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; 4 cups coarsely chopped stemmed chard, kale, or other leafy greens; 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 celery rib, minced; 1 medium-size onion, minced; 2 tablespoons tomato paste; 3 garlic cloves, minced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Nutrient-Rich Dark Greens, butternut squash, and lentils combine for a colorful wintertime soup with a rich, complex flavor.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size onion

Soup
Gluten-free
Vegan
Winter

Method

Heat the oil or water in a pot over medium heat. Add the onion, celery, and garlic. Cook for 5 minutes to soften. Stir in the tomato paste, then add the lentils, tomatoes with their juices, marjoram, and broth, and season to taste with salt and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Add the squash and cook for 15 minutes longer