Lentil Soup with Spaghetti Squash

Name: Lentil Soup with Spaghetti Squash
Prep time: 30 min
Cook time: 25 min
Yield: 6
Cuisine: Québécoise
Ingredients: Olive oil; 3 celery stalks, sliced; 3 large carrots, sliced into half-moons; 1 Spanish onion, finely chopped; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 3 liters (12 cups) chicken broth (or vegetable broth); 1 lemongrass stalk, halved and lightly smashed; 750 ml (3 cups) kale leaves, roughly chopped; 1 can (540 ml / 19 oz) lentils, well rinsed; 500 ml (2 cups) cooked spaghetti squash, shredded; Salt and freshly ground pepper

Preparation 30 min
Cooking 25 min
Servings 6
Freezing Absolutely

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Ingredients

Olive oil
3 celery stalks, sliced
3 large carrots, sliced into half-moons
1 Spanish onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
3 liters (12 cups) chicken broth (or vegetable broth)
1 lemongrass stalk, halved and lightly smashed
750 ml (3 cups) kale leaves, roughly chopped
1 can (540 ml / 19 oz) lentils, well rinsed
500 ml (2 cups) cooked spaghetti squash, shredded
Salt and freshly ground pepper

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Preparation

In a large pot over medium heat, add 2 tablespoons of olive oil. Add the celery, carrots, onion, thyme and parsley. Sauté for 7 to 8 minutes, stirring regularly.
Add the broth and the lemongrass, then stir well. Bring to a boil, reduce the heat, cover and let simmer gently for 15 minutes.
Turn off the heat and add the kale, lentils and spaghetti squash. Stir well. Taste and adjust seasoning with salt and pepper as needed.