Butternut Lentil Soup

1. 1

   1. Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.

2. 2

   Pour in the broth. Stir in the carrots, lentils, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and simmer until the kale is tender, about 10 minutes.

* Per serving · 4 servings · Values may vary.

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