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French Lentil, Kale and Kabocha Squash Soup


Creamy, tangy and delicious fall rendition of your traditional lentil soup.

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Rate this recipe 4.5/5 (4 Votes)


  • 2 cups of French lentils dry
  • 1 1/2 quart water
  • 3 TS duck fat
  • 4-5 strips of previously cooked bacon
  • 1 leek
  • 1 medium Kabocha squash, chopped and peeled
  • 3-4 handfuls of chopped kale
  • 1/2 cup coconut milk
  • 1 quart chicken bouillon
  • 1 TS sea salt
  • 1 ts curry
  • 1 ts cumin
  • 1 pinch


Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Wash the lentils in a colander and put in a pressure cooker with the water and some sea salt.
Turn the heat up and boil the lentils for about 20 min. Turn off and let the cooker cool down.

Take a 6 quart Dutch oven and melt the duck fat in it.
Add the chopped up leek.
When the leek gets bright green and the white parts translucent, drop in the kabocha squash cubes. And a little bit later, the kale (make sure you remove the big chunky veins of the kale leaves.)
Incorporate everything with a wooden spoon, while adding a 1TS sea salt, 1 ts Curry, its cumin, 1 ts cayenne, a pinch of cinnamon
Stir everything well.
Add the bouillon and the coconut milk. let it come to a boil.
Let it boil for as long as it needs to soften the kabocha (keep testing for softness)
When it softens, take a handheld blender and blend a little bit, to make it creamier. Leave most of it chunky!
Now scoop the boiled lentils in the soup and stir well.
Enjoy with your favorite bread!

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