Ingredients

vegetable/olive oil

1/2 of a large onion

2 cloves garlic

1 cup butternut squash, diced

1 cup carrots

2 cups beef or chicken broth

1/2 cup of lentils, washed

1 cup chopped kale

1/4 tsp thyme

1/4 tsp salt

1/4 tsp pepper

Preparation

  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.

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.