This soup is a crowd favorite for so many reasons. The rich, bold flavor, beautiful color and long list of health benefits are just some of the reasons to make this soup for dinner tonight! I love making soup because they can be a meal for one person for a week or serve a whole family for dinner plus leftovers! Lentil soups are a great way for vegans and vegetarians to get protein and iron. Adding in some vitamin C significantly increases iron absorption so I got you covered with the bell peppers! Winter is the best time to cozy up with a soup that feels indulgent but is actually packed with veggies and immune- boosting ingredients.

Serves: 6-7 Preparation: 15 minutes Cook time: 30 minutes Total time: 45 minutes

Ingredients

• 1 yellow onion diced

• 4 cloves garlic minced

• 1/2 red bell pepper diced

• 1 whole butternut squash, peeled and cubed

• 1/2 cup carrots diced

• 1 cup red lentils, rinsed

• 3 cups veggie broth

• 1 can coconut milk

• 1 tbsp yellow curry powder

• 1/2 tbsp turmeric 

• 1 tsp salt

• 1 tsp garlic powder

• 1/2 tsp cinnamon

• 1/2 tsp black pepper

• About 2 cups chopped kale (or spinach) 

Instructions

1. In a large stock pot (at least 6 quarts), heat 1-2 tbsp of olive oil over medium heat. Add in the onion, garlic and red bell pepper. Saute for 4-5 minutes.

2. Add in the butternut squash, carrots and lentils. Stir for another 2-3 minutes.

3. Add in the veggie broth, coconut milk, curry powder, turmeric, salt, garlic powder, cinnamon, and black pepper. Bring to a boil then simmer for 30 minutes, stirring occasionally. 

4. Pour 3 cups of the soup into a blender and blend until smooth. Add back into the pot.

5. Add kale and simmer for 5 more minutes. 

6. Serve with some crusty bread and enjoy!