Ingredients:
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1C lentils, green, rinsed
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1½ C red onion, chopped
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6 cloves garlic, minced
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1½ C carrots, chopped
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3C delicata squash, ¼ moons
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28oz canned tomatoes
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4C chicken stock
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1 bundle swiss chard or kale, destemmed and chopped
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1Tsp cumin, ground
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1Tsp smoked paprika
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Chipotle peppers in adobo
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2Tbsp olive oil
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Salt and pepper
Optional Toppings:
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Avocado
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Greek yogurt
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Pumpkin seeds, roasted
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Radishes
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Cilantro
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Lime
Directions:
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Blend together tomatoes with 3 tbsp of just adobo sauce from the chipotle can, plus 1-3 chipotle peppers, depending on how spicy you would like the soup to be. Clean the tomato can out with 1C chicken stock and blend it in.
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Heat olive oil in a stock pan over medium heat. Add onions, ½ tsp salt, and saute for 3 minutes. Add carrots and saute for another 5 minutes. Add in garlic, smoked paprika, cumin, black pepper and cook for another 30 seconds.
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Deglaze the pan with the blended chipotle and tomatoes. I clean the blender out with the remaining 3C of chicken stock before adding it in. I never like to waste anything!
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Add in squash, lentils and ½ tsp salt. Cover and simmer for 30-45 minutes over medium-low heat, until the lentils and squash are fully cooked. Stir in swiss chard a couple minutes before serving so it keeps its vibrant green color and only wilts slightly. Check for seasoning.
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Serve with the toppings of your choice!
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