This is a good basic that is on repeat in my house and is loved by young children and adults! It is one of those dishes that appeals to everyone; the right balance of spice and savory lentils & vegetables. I like to serve this soup with gluten-free sour dough bread and vegan butter. This soup also pairs nicely with a salad.
- 2 cups of dried lentils – I use French lentils (rinsed)
- 2 carton/containers of vegetable broth (I like the Imagine Brand No-Chix’n Broth)
- 2 vegetable bouillon cubes (I like the Not Chix’n bouillon cubes by Edward & Son)
- 2 cups of water
- 1-2 tablespoons olive oil
- 2 minced garlic cloves
- 1 cup of chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped Kabocha or Butternut Squash
- 2 cup baby spinach or chopped kale
- 1 teaspoon curry powder
- 2 teaspoon cumin
- ½ teaspoon sea salt
- ¼ to ½ teaspoon red pepper flakes
- ground pepper to taste
- 1 large can of fire roasted chopped tomatoes (28 ounce can)..regular chopped tomatoes with you can’t find the fire roasted is fine too.
- 2 tablespoons lemon juice
- 1 tablespoon molasses
Sauté the garlic, onions, carrots, squash and celery in olive oil until the onion is soft. At this point, most of the vegetables, except the squash will be soft.
Stir in the lentils and the kale or spinach and coat well with onion mixture.
Add the 2 cartons of vegetarian broth, water 2 vegetable bouillon cubes, canned tomatoes, curry powder, cumin, salt & pepper and simmer until most of the broth has been absorbed and the lentils and squash are soft. You can adjust the soup with additional water if necessary.
Add the lemon juice and molasses and then simmer for an additional 10 minutes.
Serve hot and enjoy!