Kabocha Lentil Soup

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"Today I'm bringing you this simple vegan, lentil soup recipe with #MyMuirGlen and the #feedfeed. Our family loves to grow a variety of heirloom tomatoes in the summer...but during the colder months, I know I can use Muir Glen and still maintain that sweet summer flavor. A finished dish only tastes as good as your ingredients, so I'm always conscious of what I use and where I source it. My favorite places to look for the very best quality ingredients the local farmers market and the Olympia Food Co-op. Find out where your local co-op is here - https://www.strongertogether.coop/all-coops Head to my profile link to check out this delicious recipe! #ad #sponsored #paidad"
-- @_anna_christine

A Note from Feedfeed

Anna created this recipe using Muir Glen Organic Fire Roasted Diced Tomatoes.  She found all the ingredients at The Olympia Food Co-Op in Olympia, WA! You can find your local co-op here and try this recipe too. 

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  • Recipe Card
Prep time 20mins
Cook time 50mins
Serves or Makes: 4-6

Recipe Card

ingredients

  • 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

Method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Add garlic and seasonings and stir until everything is coated in seasoning.

  • Step 4

    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.

  • Step 5

    Add dried split lentils and cover with broth. Bring to a simmer and cook for approximately 40 minutes or until lentils are tender.

  • Step 6

    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.

  • Step 7

    Taste and adjust seasoning.