Lentil Soup with Butternut and Kale (Vegan)

Lentil soup with butternut and kale is calming and nutritious thanks to butternut squash, lentils, kale and leek.

Lentil soup with butternut and kale

This vegetarian butternut squash lentil soup is like a bowl of convenience – the perfect way to warm up on a cold night. This colorful soup made from healthy ingredients tastes delicious. The cooked leek adds complexity to the body of the soup. For even more lentil soup recipes, try my Lebanese lentil soup, the red lentil soup with spinach, and the instant pot chicken and lentil soup.

This soup is also dairy-free, gluten-free, and vegan. It's all made in one pot and freezes great. Leftovers are perfect for lunch.

Do lentils need to be soaked?

No, lentils don't need to be soaked like beans, which saves a lot of time.

Should you peel butternut squash before cooking?

Yes, it is best to peel butternut squash before cooking, as the skin can be very tough. If you're short on time, buy your peeled and pre-cut butternut squash at the supermarket.

How to Freeze Lentil Soup:

This butternut squash, kale, and lentil soup is great for making meals. It freezes wonderfully so you can keep it for dinner on an evening when you don't have time to cook. Freeze soup in glass containers or zippered bags that lie flat in your freezer for up to three months.

Thaw the soup in the refrigerator overnight and warm it up in the microwave or on the stove. If you forgot to thaw the night before, you can microwave the frozen soup at 30-second intervals, stirring between each interval.

Lentil soup variations:

Sub sweet potato for the butternut squash if you prefer.
You can also use kale if you can't find lacinato kale, also known as Tuscan kale. You can also swap the kale for another leafy green such as spinach or Swiss chard.

More Lentil Recipes You'll Love:

Lentil soup with butternut and kale

Preparation time: 15th min

Cooking time: 50 min

Total time: 1 hours 5 min

Lentil soup with butternut and kale is calming and nutritious thanks to butternut squash, lentils, kale and leek.

1/2 tablespoon olive oil
1 large onion, diced
1 Medium carrot, diced
2 leek, only white part, cleaned and chopped
1 Celeriac, diced
2 tablespoon Tomato paste
6th cups Vegetable broth
1 lb peeled and diced butternut, 1/2-inch cube
2 Ounces lenses
1 Bay leaf
1/2 teaspoon kosher salt
black pepper
3 cups packaged chopped lacinato kale, Stem removed

Heat a heavy saucepan or Dutch oven over medium heat.
When hot add oil, then add onions, carrots, leeks, and celery, reduce the heat and cook, stirring, for about 4 to 5 minutes.
Add the tomato paste and cook for 2 minutes, stirring.
Add the stock and lentils and bring to a boil.
Reduce the heat, cover and simmer for 20 minutes until everything is half cooked.
Add the butternut and cook until tender for about 15 minutes. Throw away the bay leaves, season with salt and pepper.
Add the kale and cook 7 minutes longer until the kale is tender.

Freezing: Let the soup cool down and transfer it to a freezer-safe container. Keep frozen for up to 3 months.
Place in the fridge to warm up the evening before and then reheat on the stove or in the microwave.

Portion: 11/3 cups, Calories: 122kcal, Carbohydrates: 25thG, Protein: 4thG, Fat: 1.5G, Saturated fatty acids: 0.5G, Sodium: 309.5mg, Fiber: 7thG, Sugar: 8thG

Blue Smart Points: 1

Green Smart Points: 2

Purple Smart Points: 1

Keywords: Lentil soup, lentil soup with butternut, vegan lentil soup, vegetarian lentil soup

sent November 30, 2020 by Gina

Receive new free recipes and exclusive content straight to your inbox:

Lentil Soup with Butternut and Kale (Vegan)

Lentil soup with butternut and kale

Do lentils need to be soaked?

Should you peel butternut squash before cooking?

How to Freeze Lentil Soup:

Lentil soup variations:

More Lentil Recipes You'll Love:

Lentil soup with butternut and kale

Don't miss a recipe!