A nourishing and soul warming lentil soup with roasted butternut squash, kale and bacon. Perfect for chilly fall evenings!
1 medium butternut squash, peeled and cut into ¾ inch cubes
2 tablespoons olive oil
Coarse salt and freshly ground pepper
3 slices bacon, cut into ¼ inch pieces
1 large onion, chopped fine
2 carrots, peeled and chopped medium
3 cloves of garlic, minced
1 14.5 ounce can of diced tomatoes, drained
2 teaspoons chopped fresh thyme
1 cup French green lentils, picked over and rinsed
1 bay leaf
½ cup dry white wine
4 cups low-sodium chicken broth
2 cups water
3 ½ cups kale leaves, chopped
2 teaspoons sherry vinegar
3 tablespoons chopped fresh parsley
Meanwhile, heat the bacon in a large saucepan or dutch oven over medium heat. Cook until brown and crisp, about 5 minutes. Add onion, carrots, garlic and thyme. Saute until the onion is translucent and the carrots are beginning to soften, about 3 minutes. Add the lentils and the wine and cook until the wine is almost completely reduced, about 1 minute. Add tomatoes, bay leaf, chicken broth and water. Bring to a boil and then reduce to simmer. Cook until lentils are tender, about 35-40 minutes.
Remove 2 cups of the soup from the pot and transfer it to a blender or food processor. Blend until smooth and return to the pot.
Add kale and continue to cook until the kale is tender, about 5-10 minutes more. Gently stir in roasted squash, vinegar and chopped parsley. Season to taste with salt and pepper. Serve.
Adapted from The America's Test Kitchen Family Cookbook
Keywords: lentil, soup, easy, simple, butternut squash, kale, bacon