Recept på Butternut Squash-linsoppa

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1. 1
   Heat a heavy pot or Dutch oven over medium heat.
2. 2
   When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
3. 3
   Add the tomato paste and cook 2 minutes, stirring.
4. 4
   Add the broth, bay leaf and lentils and bring to a boil.
5. 5
   Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
6. 6
   Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
7. 7
   Add the kale and cook 7 minutes longer until the kale is tender.