Servings: 6

1/2 tablespoon olive oil ½ tablespoon olive oil
1 large onion, diced 1 large onion, diced
1 medium carrot, diced 1 medium carrot, diced
2 leeks, white part only, cleaned and chopped 2 leeks, white part only, cleaned and chopped
1 celery stalk, diced 1 celery stalk, diced
2 tablespoons tomato paste 2 tablespoons tomato paste
6 cups vegetable broth 6 cups vegetable broth
1 pound peeled and diced butternut, 1/2-inch dice 1 pound peeled and diced butternut, ½-inch dice
2 ounces green lentils, (1/3 cup) 2 ounces green lentils, (⅓ cup)
1 bay leaf 1 bay leaf
1/2 teaspoon kosher salt ½ teaspoon kosher salt
black pepper black pepper
3 cups packed chopped lacinato kale, stems removed 3 cups packed chopped lacinato kale, stems removed

Heat a heavy pot or Dutch oven over medium heat.
When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
Add the tomato paste and cook 2 minutes, stirring.
Add the broth, bay leaf and lentils and bring to a boil.
Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
Add the kale and cook 7 minutes longer until the kale is tender.

To Freeze: Let the soup cool then transfer to a freezer-safe container. Keep frozen for up to 3 months. To reheat, transfer to the refrigerator the night before then reheat on the stove or microwave.  To Freeze: Let the soup cool then transfer to a freezer-safe container. Keep frozen for up to 3 months. To reheat, transfer to the refrigerator the night before then reheat on the stove or microwave.