We hope all of you who celebrated Thanksgiving this past week had a lovely holiday. We had a wonderful day with family and friends — and a restful Friday afterwards lazing around the house, which is something we don’t do terribly often.
Now that the holiday is over, we know many of you (ourselves included) are looking forward to some “detox” meals to cleanse from the heavy holiday food. This soup is perfect for that, filled with nutrient-rich foods like lentils, butternut squash, leeks, and chard. It’s also pretty tasty — it got rave reviews from our recipe tester, Katelyn. This soup just might rival our current favorite, Italian White Bean Soup.
And if you’re in Midwestern America (or perhaps other places in the country), it’s possible you can find most of the ingredients at your local market! We picked these up at Indy Winter Farmer’s Market, where you’re likely to find us on Saturday mornings if you’re an Indy local.
Speaking of the market, it was so great to see all of you last week at our Green Mango Cafe cookbook signing! It is so encouraging to meet people and have support for the book. It means so much to us. We’re also excited to announce that the Indy Winter Market is now our second retail location! You can pick up a copy of our cookbook at the front desk every Saturday from 9:00-12:00 from now until the market ends in April. (Our first retail location is The Village Experience in Broad Ripple – check out our Cookbook page for more details.)
We are so thankful for YOU, our readers! It is such a joy to explore food together.
And — a shout out to our favorite fan of lentils. We think you’ll enjoy this new offering :)
- 2 tablespoons olive oil
- 4 garlic cloves
- 3 carrots
- 3 large leeks
- 1 medium butternut squash
- 8 cups vegetable stock (we used 6 cups broth and 2 water)
- 1½ cups brown lentils
- One bunch rainbow swiss chard
- 1 tsp dried thyme
- 1 tsp dried oregano
- Kosher salt
- Fresh ground pepper
- White wine (optional)
- Prep the vegetables: Mince 4 garlic cloves. Peel and chop 3 carrots into small pieces. For the leeks, chop off the dark green stems of 3 leeks and the bottom root, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). There will be dirt in between each layer of the leeks, so when you’ve finished chopping them, rinse them thoroughly in a colander. Cut the butternut squash in half and scoop out the seeds. Peel the halves with a vegetable peeler, then chop them into small pieces. Wash the rainbow chard, remove the stems, and chop the leaves into bite-sized pieces.
- In a medium soup pot over medium heat, drizzle 2 tablespoons olive oil in the bottom of the pan; add the leeks and saute until they soften, about 4 minutes. Add carrots, garlic, and ½ teaspoon kosher salt, and saute for 3 to 4 minutes, until softened.
- Add the squash, vegetable broth, lentils, 1 teaspoon thyme, 1 teaspoon oregano, and bring to a boil. Reduce to low heat and simmer for 30 to 35 minutes; until the lentils are soft. In the last 2 minutes, add the chopped chard and simmer until tender. Taste, then add additional kosher salt (about ½ teaspoon or so) and fresh ground pepper to taste. If desired, add a tablespoon or so of white wine to finish.