I had a bunch of things form the market this weekend and a little tickle in my throat, so I decided to make myself a soup.
1 medium-large Butternut Squash; peeled, cored and chopped
1 large Onion, diced
2 cloves Garlic, minced
1 Red Pepper, cored and chopped
3 medium Potatoes, peeled and chopped
1 1/2 tbsp Vegetable Oil
1 1/2 tsp Sea Salt
1/2 tsp Cumin
1/2 tsp Pepper
1 can Lentils, divided
4 cobs Corn, de-cobbed
1 bunch Purple Kale, stemmed and chopped
12 cups Water, approximately
In a large stock pot, heat oil and add squash, onion, garlic and peppers. Heat until soft.
Add 1/2 can of lentils and reduce heat to a simmer until potatoes become soft. Put a hand blender at the bottom of the pot and blend until it becomes smooth and sort of creamy like this:
Add the rest of the lentils and the corn and cook on medium for 5-10 minutes. Add the kale and simmer until it softens up. After that, you can eat immediately or simmer to allow the flavours to mix a little better.