- 1 medium kabocha squash
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- 1 medium sweet yellow onion, diced
- 2 stalks chopped celery
- 1 1-inch knob fresh ginger, peeled and finely chopped
- 2 cloves garlic, finely minced
- 1 1/ 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/ 2 teaspoon dried thyme
- 1 (28 ounce) can Muir Glen Fire Roasted Diced Tomatoes
- 2 teaspoons apple cider vinegar
- Kosher salt, as needed
- 1/ 4 teaspoon black pepper
- 1 cup split lentils
- 1/ 2 teaspoon ground nutmeg
- 6 cups vegetable broth
- 3 cups finely chopped kale
Preheat oven to 400°. Cut kabocha squash in half and lay on parchment paper lined baking sheet cut side down. Bake for approximately 30 minutes or until tender.
While squash is baking, add olive oil to a large pot over medium heat. Once hot, pour in cumin seed, diced onion and ginger. Cook and stir until onion in translucent but not browned.
Add garlic and seasonings and stir until everything is coated in seasoning.
Pour in Muir Glen Fire Roasted Diced Tomatoeswith juices and apple cider vinegar. Add a few pinches of salt and some ground black pepper to taste.
Add dried split lentils and cover with broth. Bring to a simmer and cook for approximately 40 minutes or until lentils are tender.
When squash is finished baking, carefully remove the skin and cut into bite size pieces. Add it and the kale to the soup and gently stir until combined.
Taste and adjust seasoning.