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Mexican Lentil and Squash Soup

A Perfect Dish to Warm Your Family During A cold Minnesota Winter


  • 1C lentils, green, rinsed

  • 1½ C red onion, chopped

  • 6 cloves garlic, minced

  • 1½ C carrots, chopped

  • 3C delicata squash, ¼ moons 

  • 28oz canned tomatoes 

  • 4C chicken stock 

  • 1 bundle swiss chard or kale, destemmed and chopped

  • 1Tsp cumin, ground

  • 1Tsp smoked paprika

  • Chipotle peppers in adobo 

  • 2Tbsp olive oil 

  • Salt and pepper

Optional Toppings:

  • Avocado 

  • Greek yogurt 

  • Pumpkin seeds, roasted

  • Radishes

  • Cilantro 

  • Lime 


  • 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. 

  • 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. 

  • 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! 

  • 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. 

  • Serve with the toppings of your choice! 

For more recipes like this, follow @gennamarks on Instagram!