Kale Butternut Squash and Lentil Soup with Bacon

Step 1

Place bacon in a Dutch oven. Heat to medium-high and cook, 6-7 minutes or until bacon is crisp and fat is rendered. Transfer back to paper towel-lined plate. Set aside.

Step 2

Add onion to the bacon fat. Cook the onion over medium heat for 5-6 minutes or until beginning to soften. Add the celery and carrots. Cook 8-10 minutes or until very soft, stirring frequently. Add garlic and cook briefly until fragrant, 30 seconds.

Step 3

Add chicken broth and tomatoes. Bring to a boil.

Step 4

Add the bacon back in, the lentils, bay leaves, Italian seasoning and crushed red pepper. Bring back to a boil.

Step 5

Add butternut squash. Reduce heat to medium and cook 15-20 minutes.

Step 6

Add kale. Continue cooking another 5-10 minutes or until kale is wilted and lentils and squash are tender.

Step 7

Add red wine vinegar, parsley and salt and black pepper to taste.