Soup is one of my all time favorite things to make. I love curling up on my couch at night with a big blanket wrapped around me and a huge bowl of soup on my lap while watching a movie. My favorite thing about soup is that if you keep a few staple items in your pantry you can always throw one together. I always have red lentils, red pepper, onion, thyme, veggie broth and garlic in my fridge. All I needed was a few other ingredients to pull off this soup. Butternut squash, kale and a little curry powder set it off.
Ingredients:
1 red bell pepper
1 leek chopped
1/2 butternut squash diced
1/2 red onion diced
1 cup of red lentils
2 garlic cloves
2 thyme leave sprigs
1 small rosemary sprig
2 tsp of curry powder
8 cups of veggie stock
4 tbs of extra virgin olive oil
4 cups of arugula or kale
1/2 tsp of sea salt
salt to taste
Preparation:
Add 3 tbs of extra virgin to a large pot with a lid (I use a dutch oven) and place over medium heat.
Add in the red pepper, leeks, squash, onion and garlic and cook while stirring occasionally.
Next add n the curry powder, salt, rosemary and thyme leaves.
Carefully pour in the veggie stock and cover with a lid.
Reduce to medium low heat and cover with a lid.
Cook for about 20 minutes while stirring occasionally.
Remove and discard the herb sprigs and stir in the arugula or kale.
Add additional salt to taste before serving.
