INGREDIENTS
2 cups
chopped butternut squash, fresh or frozen
2
cups mirepoix, fresh or frozen
1 cup
chopped potatoes, fresh or frozen
1 cup
uncooked brown lentils
3
cloves garlic, minced
1
teaspoon herbes de Provence (or other spices you like)
1/2
teaspoon salt (more to taste)
4 cups
vegetable or chicken broth
1/4
cup olive oil
1
cups kale, finely chopped