Red Lentil, Collard Greens & Acorn Squash Soup

Soup. It’s what’s for dinner… Or breakfast, lunch and dinner in my case.

During the fall and winter months, my body tends to crave warming, hearty foods. I opt for more leafy greens but cook them instead of juicing or consuming them in a raw form.

One of my favorite go-to meals are soups…SOUP-er convenient, nutritious and delicious!

If you’ve read any posts of mine regarding foods in the past, you are well aware of my obsessive compulsive disorder once I try out a new recipe or food. I am a stage five food clinger when I absolutely adore a particular dish.

The one I cooked up recently was no exception. I literally threw together what I had left in my fridge and pantry and voila…

Red Lentil, Collard Greens & Acorn Squash Soup

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Ingredients:

  • 2 tbsp. organic, cold pressed, unrefined EVOO
  • 1 tbsp. coconut oil (for sauteeing greens)
  • 1 cup dry red lentils
  • few handfuls of collard greens -rinsed, stemmed, sliced
  • 1/2 acorn squash cut into chunks
  • 4 cups broth (I used vegetable but you can use chicken or beef)
  • 1.5 cups water
  • 1 large onion diced
  • 2 cloves garlic
  • sea salt
  • pepper
  • dash of cinnamon
  • 1/3 c lemon juice

Preparation:

  • Heat olive oil in large saucepan over medium heat, stir in onion, and some sea salt. Cook until softened about 4 minutes. Stir in lentils and cook for one minute. Pour in water/broth and bring to a boil over high heat, then turn heat to medium, cover and simmer until lentils are tender about 15 minutes.
  • Poke holes in acorn squash and heat in microwave for approximately 12 minutes. Cut in half, remove seeds and pulp, cut again into smaller 1-2 inch chunks. Add to soup.

  • Meanwhile, saute collard greens with an oil of your choice for about 10 minutes and stir in collard greens into soup pot.

  • Add seasonings (salt, pepper, cinnamon, garlic) and allow to simmer for 10 more minutes. Stir in lemon juice before serving.

The prep part of this took about a half hour. I had the acorn squash already prepared. I let the soup simmer on medium heat for about 40 minutes. I would saute the collards in coconut oil for extra flavor and definitely add in a broth over more water for even more flavor. It was a bland soup but I tend to like mine less salty so it honestly was the perfect combo of condiments. 

This soup yielded approximately 12 half cup servings. It freezes well too! 

What’s your warm me up during the colder months? 

Peace, love and soup!

~C.C.D.

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One Response to Red Lentil, Collard Greens & Acorn Squash Soup

  1. Maria @ Lil Mys Ninja says:

    I eat loads of soups and chili during the winter. 🙂

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