Butternut Squash, Kale, and Lentil Soup – Grand Fete

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 5 garlic cloves, minced
• 1 butternut squash, peeled and diced into 1" cubes
• 1 1/2 cups green lentils
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 14.5 oz canned, diced tomatoes
• 8 cups vegetable broth
• 2 teaspoons red wine vinegar
• 1 cup fresh Italian kale, ribs removed and torn into pieces