Total Steps
5
Ingredients
12
Tools Needed
4
Ingredients
- 1 1/2 cups green lentils, washed
- 1 small butternut squash, roasted
- 1 small acorn squash, roasted
- 1 head kale or collards, torn into bite-sized pieces, stems chopped(optional)
- 2 cups purple cabbage, chopped
- taste Himalayan salt and pepper
- 2.5 tablespoons curry powder
- 6 cups free range chicken broth (or vegetable broth)
- 1 can organic coconut milk
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon coconut oil
Instructions
1
Step 1
In a large soup pot, combine the coconut oil, chopped onion, chopped celery, and curry powder, and saute over medium heat.
2
Step 2
30 minutes
Once the onions are soft, add the chicken broth, coconut milk, and green lentils. Simmer, stirring occasionally, adding water if needed to achieve the desired consistency.
3
Step 3
Taste the soup and adjust seasoning (salt and pepper) as needed.
4
Step 4
10-20 minutes
Add the kale (or collards), roasted butternut squash, and roasted acorn squash. Cook for an additional 10-20 minutes, or until the lentils and squash are tender.
5
Step 5
For a thicker soup, continue to cook for a bit longer, allowing the liquid to reduce.
Tools & Equipment
large soup pot
knife
cutting board
stirring spoon