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What you'll be getting:

Black Lentil and Winter Veggie Soup


Per Serving

1/4 c black lentils (rinsed and soaking in broth)

150 g veggies (honeynut squash, butternut squash, delicata squash, onions, carrots)

2 c veggie broth (honeynut squash, butternut squash, delicata squash, onions, carrots, grapeseed oil, salt, pepper, nutritional yeast, water, fines herbes)

25 g kale

1 ciabatta roll (gf bread substituted for dietary restrictions)

Equipment needed: 1 pot of water for soup, large enough for all of the ingredients and 1 sheet pan​

Preheat oven to 435.


While you are waiting for your oven to reach 435. Place broth and lentils in a pot large enough to hold all of the ingrdients. Heat on high heat until the broth begins to bubble, then lower to a low heat to simmer. Simmer until timer for squash finishes. 


When the veggies have finished cooking, remove from the oven and add to broth and lentils. Add kale after you have added the other veggies. 

When your oven reaches 435, place squash on a sheet pan. Set a timer for 15 minutes. 


After the bread has been warmed the soup will be ready. From start to finish this dinner takes less than 30 minutes. Enjoy!

Place your bread in the oven after you add the veggies to broth. Set a timer for 5 minutes. You can either keep them wrapped in aluminum foil, or if you prefer crustier bread place in the oven without the foil on the oven rack.

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