Curried Butternut Squash & Red Lentil Soup with Kale

Delicious squash and red lentil soup, flavored with mild curry and ginger

1 tablespoon olive oil
1 onion, chopped
3 cloves of garlic, chopped
2 medium carrots, chopped
1 stalk of celery, chopped
½ cup dry red lentils
6 cups low sodium vegetable broth
1 tablespoon fresh ginger, minced
2 teaspoons curry powder
1 teaspoon turmeric
2 cups peeled and cubed butternut squash
2 or 3 stalks of kale, washed, dried, and finely chopped, to make 1½ cups
Pepper to taste
Celery leaves, for garnish – optional

View the full recipe at The Lovin’ Forkful →