Kale and Lentil Soup Recipe

Start by preparing all of the vegetables. Peel and dice the onions, carrots, butternut squash and potatoes. Wash and slice the celery and kale. And peel the garlic. Set everything aside.
1 small onion, 4 leaves of Kale, 2 potatoes, 1 large carrot, 1 celery stalk, 2 cloves garlic, 1/2 small butternut squash
In a large soup pot or Dutch oven, heat the oil.
2 tbsp olive oil
Once hot add the onions, carrots, and celery and cook for 2-3 minutes.
1 small onion, 1 large carrot, 1 celery stalk
Add the potatoes and garlic and cook for another 2-3 minutes.
2 potatoes, 2 cloves garlic
Next, add the stock, lentils, butternut squash, herbs and spices. Cover and simmer for 10 minutes.
1800 ml vegetable stock, 1/2 small butternut squash, 1 cup dry green lentils, ½ tsp salt, ¼ tsp pepper, 1 tsp cumin, 1 tsp coriander, ½ tsp dried thyme
After 10 minutes, add the kale, cover once again, and simmer for another 10 minutes.
4 leaves of Kale
Once the soup is cooked, use an immersion blender to blend parts of the soup. The consistency I like is about half-blended. If you don’t have an immersion blender, move some of the soup to a blender (approx. 2 cups), blend and pour it back into the pot.