Kabocha Lentil Soup
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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
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.