Anyone making less than optimal choices for nutrition this month? . I was watchi…

Anyone making less than optimal choices for nutrition this month? 🙋‍♀️. I was watching “Virgin River,” this week, and one of the characters was raving about Butternut Lentil Soup. Well, that took a google. And, here I found a delicious-sounding and nutrient dense superfood soup, featuring lentils, chard, and leeks. So, while it may not be January, it’s at least a start. 👩🏻‍🍳


3 garlic cloves
3 carrots
3 large leeks or 1 large yellow onion (or a combination; 1 leek and 1 yellow onion works well)
1 medium butternut squash (4 to 5 cups diced; use frozen diced as a time saver)
1 bunch Tuscan kale or Swiss chard
2 tablespoons olive oil
1 teaspoon kosher salt
8 cups vegetable stock (we used 6 cups broth and 2 water)
1 1/2 cups brown or green lentils
1 teaspoon dried thyme
1 teaspoon dried oregano
Fresh ground pepper

Mince the garlic. Peel and chop the carrots into half moons.
Chop the leeks: chop off the dark green stems and the bottom roots, then slice each in half length-wise.
Chop the butternut squash into small squares. (Buy frozen or precut to save time.)
Wash and chop the Swiss chard.
In a large pot over medium heat, heat the olive oil; add the leeks or onions and sauté until softened, about 4 to 5 minutes. Add carrots and garlic and sauté for 3 to 4 minutes until softened.
Add the squash, vegetable broth, lentils, thyme, oregano, and kosher salt, and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft. In the last few minutes, add the chopped chard and simmer until tender. Add additional salt and pepper to taste.

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