Everything you'll need:
3 tbsp olive oil
2 jalapenos
1 medium onion
3 cloves garlic
1 tsp ground cumin
1 tsp chili powder or paprika
1 medium butternut squash
1 can diced tomatoes (15 oz can)
1 cup lentils
2 cups kale
4 cups chicken stock
Crème fraîche or sour cream
(This makes a pretty big pot of soup.)
Heat the olive oil over medium heat. Add diced onion, garlic, and jalapenos (seed the jalapenos first). Gently sweat those together for about 7 minutes. Add the cumin and chili powder. Stir and let those cook together for about another minute. While that's cooking a bit, peel the butternut squash and chop off the bulbous end where the seeds are and compost it (or save it for something else). Cut the butternut squash into bite size cubes (this requires a pretty good, big knife). Add 4 cups of chicken stock to the onion mix in the pot (we use Better Than Boullion and really like it). Add the can of tomatoes. Add the one cup of rinsed and drained lentils (we usually buy the little green ones). Stir that up and let it simmer for about 20 minutes. When the lentils are just a bit tender, add the butternut squash cubes. Cook for about another 20 minutes. Once the squash is tender, add the chopped kale towards the end and just let it cook for another few minutes. We like the kale tender but not mushy. Along the way if you feel like it's too thick, just add more chicken stock or water, depending on the flavor--if it needs more salt, add chicken stock; if it has enough salty flavor, add some water. Add a dollop of crème fraîche, or sour cream, and that's it! It is sooooo good. The jalapenos and the chili powder give it a great kick.
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