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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (peeled and cut into ½ inch cubes)
- 1 cup carrots (3-4 carrots, peeled and sliced)
- 2 cups sweet potato (1 large sweet potato, peeled and cut into ½-inch cubes)
- 1 1/2 cups celery (4-5 stalks, chopped)
- 1 1/2 cups puy lentils (French du, picked over and rinsed)
- 1 cup onion (chopped)
- 5 cloves garlic (minced)
- 5 cups low sodium vegetable stock
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. black pepper (freshly ground)
- 1 tsp. kosher salt
- 3 cups kale (rinsed, stems removed, and roughly chopped)
- 1 Tbsp. white wine vinegar (or apple cider vinegar or sherry vinegar)
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