When you're feeling depleted mentally or physically (or both), having a bowl of soup can offer support in a way that nothing else can. There is just something so soothing comforting and grounding about sipping on a warm, nourishing bowl of homemade soup in your own kitchen.
This soup is substantial, warming and filling and will make those cool, rainy spring days feel a little more uplifting.
Marrying the coziness of roasting of the squash and the simmering of the lentils, the act of making this soup is almost as healing and balancing as the soup itself.
It also pairs well with fuzzy socks and your coziest sweatpants.
Healing & Balancing Lentil Soup
2 Cups Vegetable Stock (bonus points for homemade)
2 Cups Water
3/4 Cup Uncooked Lentils (rinsed and drained).
1 Roasted Acorn Squash (peeled and chopped)
3 Celery Stalks (chopped)
3 Medium Carrots (chopped)
11/2 Cups Swiss Chard (chopped)
1/2 Large Onion
2 Cloves Garlic (minced)
2 Tbsp Olive Oil
2 Tbsp Siracha
1- 2 Tsp Vegemite (or miso paste)
1Tsp Dried Basil
1 Tsp Dried Basil
1/2 Tsp Celery Salt
Salt and Pepper To Taste
Heat oven to 450. Cut the squash in half (leaving skin on), remove seeds and pulp and roast, cut side down for about 40 minutes or until fork tender. Once cooked, set aside until the squash is cool enough to handle and then peel skin and chop into large pieces.
While squash is roasting, in a large pot, sauté the onions and garlic in olive oil until translucent (about 7 minutes). Next, add in the carrots and celery and continue to sauté for another 3-5 minutes.
Next, add in the veggie stock, water, siracha, vegemite (or miso) and the uncooked lentils. Allow to simmer until lentils are cooked through and tender.
Next, add your spices to taste, add in the squash and swiss chard and allow to simmer for an additional 5-7 minutes.
To serve, spoon into serving bowl, top with some plant based cheese and serve along side some toast.