Lentil Soup (Serves 6)

INGREDIENTS:

• 3 tablespoons olive oil
• 3 medium carrots, diced
• 1-2 ribs celery, diced
• 1 large yellow onion, diced
• 2 teaspoons kosher salt, divided
• 4-5 cloves garlic, finely chopped or grated
• 1 heaping tablespoon ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 2 bay leaves
• 1 ¼ cup brown or green lentils (see Recipe Notes, below)
• ½ medium butternut squash, diced into ½-inch cubes (approx. 4 cups or 20 ounces)
• two 14-ounce cans crushed fire-roasted tomatoes
• 8 cups vegetable broth or stock
• 2 cups packed shredded kale (or 5 oz baby kale)
• 2 lemons, juiced
• for serving, as desired: an extra swoosh of olive oil, a generous spoonful of toasted breadcrumbs, and toasty buttered bread, etc.

METHOD:

1. Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. Once hot, add in the carrot, celery, and onion. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes.
2. Bloom the spices: Add the garlic, cumin, paprika, turmeric, ground black pepper, and cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes.
3. Build the lentil soup: Add the bay leaves, lentils, butternut squash, fire-roasted tomatoes, and seasoning with 1 teaspoon kosher salt. Stir to combine. Add the vegetable broth/stock. Give one last stir, increasing heat to medium-high. Bring the soup to a boil.
4. Simmer: Reduce heat to low to maintain a gentle and steady simmer. Partially cover the pot (place the lid on the put such that it’s just partially covered, allowing some steam to escape as the soup cooks) and simmer for 25-30 minutes, until the lentils are tender but maintain their shape.
5. Finishing touches: Once the lentils are tender, finish the soup. It’s optional, but if you love a creamier lentil soup, transfer ⅓ of the soup to a blender and carefully blend smooth. (Alternately, you could use an immersion blender to partially blend the soup right in the pot.) Stir the blended soup back into the pot. Add the shredded kale and lemon juice to the soup, stirring to combine. Remove from the heat. Cover to steam for 4-5 minutes, until the kale is softened. Taste and season with additional salt or ground black pepper as desired. [gallery columns="2" link="none" size="full" ids="14086,14087"]
6. Serve immediately! I like topping a bowl of lentil soup with an extra swoosh of olive oil, some finely chopped fresh herbs, and toasted breadcrumbs. Enjoy!

Credit: @Playswellwithbutter.com