Hearty Autumn Lentil & Vegetable Soup

Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add 1 medium diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until softened.

Add 4 minced garlic cloves and cook for 1 minute more until fragrant. Stir in 1 small peeled, seeded, and 1/2-inch cubed butternut squash.

Add 1 cup of rinsed brown or green lentils, 6 cups of vegetable broth, 1 14.5-ounce can of undrained diced tomatoes, 1 teaspoon of dried thyme, and 1 bay leaf to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils and squash are tender.

Stir in 4 cups of chopped fresh kale (stems removed) and cook for another 5 minutes, or until the kale has wilted. Remove and discard the bay leaf.

Taste and adjust seasonings as needed. Ladle into bowls and garnish with 1/4 cup of fresh chopped parsley before serving.