Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 small sweet onion (chopped)
  • 4 cloves garlic (minced)
  • 1 small leek (cleaned and sliced (white and light green parts only))
  • 2 stalks celery (sliced)
  • 4 medium carrots (peeled and sliced)
  • 1 cup butternut squash (chopped into 1/2-inch cubes (*see notes))
  • ¾ cup French lentils (rinsed and drained)
  • 32 ounces low-sodium vegetable broth (or stock)
  • 14 ounce no-salt chopped canned tomatoes
  • 2 tablespoons tomato paste
  • 1 pound baby Bok Choy (greens cut as a chiffonade, white parts added with the carrots and other vegetables (*see notes))
  • ½ cup fresh parsley (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon fresh ground black pepper

Instruction

  • Drizzle the olive oil in a large soup pot or dutch oven with a heavy bottom. Heat on medium until hot. Add the chopped onion and sauté until softened. Add the garlic and sauté until fragrant about 1 minute.
  • Add the leeks, celery, carrots, butternut squash, white portions of the Bok Choy and the lentils. Stir gently to coat all vegetables in the olive oil then add the vegetable stock and chopped tomatoes. Season with a little salt and black pepper. Cover the pot with a lid and gently simmer for about 15 minutes.
  • Add the tomato paste, chopped greens, parsley and thyme. Heat until the greens are just tender.
  • Garnish with fresh parsley and black pepper. Serve with a hearty whole grain bread if desired.