Lentil soup with rosemary, squash and leafy greens
1 1/2 cups lentils, soaked overnight
7 cups water
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 teaspoon sea salt, plus more to taste
6 garlic cloves, minced
1 tablespoon minced, fresh rosemary
1/2 butternut squash (or Hokkaido), peeled, seeded and cut into bite sized pieces
3 cups leafy greens like kale, cabbage or chard, sliced
2 teaspoons tamari
2 teaspoons balsamic vinegar
freshly ground black pepper
Drain and rinse lentils, place in a large pot, add water and bring to a boil over high heat. Cover pot, reduce heat and simmer for 20 minutes until the lentils are cooked. Drain lentils and reserve cooking liquid (about 4-5 cups).
Warm olive oil in a large pot over medium heat. Add onions, garlic and rosemary, sauté until golden. Add squash and reserved cooking liquid and bring to a boil. Cover the pot , reduce heat and simmer for 6 to 8 minutes until squash is tender. Stir in drained lentils and simmer until soup has thickened.
Add leafy greens and continue cooking for a few minutes longer until the leaves are wilted and tender.
Stir in tamari and balsamic vinegar, season with salt and pepper to taste.