Lentils with Leeks, Butternut Squash, and Kale
Lentils with Leeks, Butternut Squash, and Kale serves: 5 (about 2 cups or 480 ml per serving)
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes/
Ingredients:
- 2 tablespoons olive oil
- 1 leek, pale green and white parts only, washed and thinly sliced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1 yellow or white onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 4 1/2 cups (490 g) peeled, chopped butternut squash (about 1 medium butternut squash)
- 1 cup (192 g) dry brown or green lentils, rinsed and drained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 5 cups (1.2 liters) low-sodium vegetable broth
- 4 cups (84 g) thinly sliced kale (about 4 leaves, stems removed)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large pot, heat oil over medium-high heat and add leek, carrot, celery and onion. Cook until onion is translucent, about 5 minutes. Add garlic and salt and cook an additional 2–3 minutes, stirring frequently.
- Add squash, lentils, bay leaf, thyme, black pepper and broth and bring to a boil. Once boiling, immediately reduce heat to medium-low and simmer, partially covered, for 20 minutes.
- Remove cover after 20 minutes and stir in kale. Cook an additional 15–20 minutes, or until lentils and squash are soft. Remove from heat and enjoy immediately.
Notes:
Simplify this recipe: Use pre-chopped butternut squash, pre-peeled garlic, 1 1/2 cups (192 g) pre-chopped carrot, 1/2 cup (51 g) pre-chopped celery and 2 cups (320 g) pre-chopped onion. Or, use 3 1/2 cups (about 480 g) pre-chopped carrots, celery and onion. Use 4 cups (84 g) pre-chopped and pre-washed kale.
Storage tip: Lentils with Leeks, Butternut Squash and Kale will keep in an airtight container in the refrigerator for up to 5 days, or frozen in individual servings for up to a month.
Nutrition Information Per Serving:
254 calories, 6.4 g total fat, 0.9 g saturated fat, 1 g polyunsaturated fat, 4.1 g monounsaturated fat, 0 mg cholesterol, 632 mg sodium, 869 mg potassium, 41.2 g total carbohydrates, 11.3 g fiber, 5.9 g sugar, 12.2 g protein, 9% calcium, 28% iron
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