Recipes / Cuisine / Soup

Green Lentil Fall Vegetable Soup

Recipe by Julia Gibson






Serves 04



  1. 1

    Heat olive oil in a large pot over medium-low heat. Add onion and cook for about 10 minutes until translucent and begin to turn golden.

  2. 2

    Add garlic and ginger, cooking for another 2 minutes until fragrant. Add squash, cooking until it starts to soften, about 5-10 minutes.

  3. 3

    Mix in the lentils and broth, bring to a boil, then lower heat to simmer for 20 minutes, until lentils are cooked and tender.

  4. 4

    Turn off the heat and add the kale, tamari, lemon juice and salt and pepper to taste. Mix in miso now if desired.

  5. 5

    Substitutions: Sub squash for another variety, or for sweet potatoes. Sub kale for any dark, leafy green. Use vegetable broth, chicken broth, beef broth, bone broth, or any combination of them.

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