Kale, Lentil & Butternut Squash Soup

Yield: 8 portions

Serving Size: 6 fl. Oz.

Prep Time: 30 minutes

Ingredients

• ½ tbsp Garlic, chopped
• ¼ cup Celery, diced
• ¼ cup Onions, diced
• ¼ cup Carrots, diced
• 1/3 cup Tomato, diced
• ½ cup Butternut Squash, diced
• 6 cups Vegetable Stock, low-sodium
• ¼ cup Lentils
• ¾ cup Kale stems off cut, bite-size
• 1 tsp Thyme, dried
• 2 tsp Oregano, dried

Method of Preparation

1. Sauté garlic in a soup pot on medium heat, then add vegetables, and sauté till tender.
2. Add low-sodium vegetable stock.
3. Add lentils, kale and dried spices, and simmer until lentils are tender.