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Spicy Lentil Soup with Greens and Squash

Ingredients

  • 2 cups peeled butternut squash, cut into 1/2" squares
  • 1 bunch mustard greens, cut into ribbons
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 3/4 teaspoon red chile flakes
  • 2 cups lentils
  • 1 bay leaf
  • 1 quart vegetable broth
  • 1 quart water
  • 1 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Directions

Prep: 1. Cut/chop butternut squash, mustard greens, and onion. 2. Mince garlic and ginger. Make: 1. Heat olive oil in a large pot over moderate heat. 2. Add onion, garlic, ginger, turmeric, cumin, and chile flakes and sauté until onion is soft 10 minutes. 3. Add lentils, bay leaf, broth, and water and bring to a simmer, skimming any surface foam. 4. Cover and adjust heat to maintain a gentle simmer. Cook until lentils are soft, about 30 minutes. Season lentils with salt and pepper. 5. Stir in squash. Cover and simmer until squash is almost tender but still slightly firm, about 8 minutes. 6. Stir in mustard greens, recover, and remove soup from heat. Let stand until the mustard greens soften and the squash is fully cooked, 5-10 minutes. 7. Remove bay leaf and adjust seasonings. Serve immediately.

Notes

Great recipe for hearty leftovers!

Goes great with these recipes

Simple Crostini
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Gluten Free Baguette
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Victoria's Quick Garlic Bread
Gluten Free Rolls
Whole Wheat Dinner Rolls
Baguette

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