Vegetable Soup with Lentils & Seasonal Greens

INGREDIENTS

3 tbsp

olive oil

small sweet onion, chopped

4 cloves

garlic, minced

small leek, cleaned and sliced (white and light green parts only)

stalks celery, sliced

medium carrots, peeled and sliced

1 cup

chopped butternut squash (1/2" cubes) (*see notes)

3/4 cup

French Lentils, rinsed and drained

4 cups

no / low-salt vegetable stock

14 oz

can chopped canned tomatoes (low salt)

1 1/2 tbsp

tomato paste

1 lb

baby Bok Choy, greens cut as a chiffonade, white parts added with the carrots and other vegetables (*see notes)

1/2 cup

fresh parsley, chopped

1 tbsp

fresh thyme, chopped

sea salt and fresh ground pepper

1/2 tsp

smoked paprika

1/4 tsp

cayenne pepper