Butternut Squash and Lentil Soup with Kale

Let's call this recipe a 'sibling' to the lentil and leek stew with beet greens. All the same cooking methods and principles, just changed up some of the ingredients.

2 tablespoons olive oil
2 cups sliced onion
3 large cloves garlic
1 cup diced green pepper
1 diced red jalapeno, seeds removed (if you want more heat keep seeds and add to soup), if you can't find a red jalapeno a green one will work just fine
1 diced tomato
1 pound, brown lentils
1 medium butternut squash diced (about 3-4 cups)
2 teaspoons West Indian spice blend
3 cups broth (chicken or vegetable)
4 springs fresh rosemary, stems removed
1 bunch fresh parsley, stems removed

2 cups fresh kale, broken up
salt and pepper

1. Saute onions and garlic in olive oil. Add peppers and cook about 5 minutes more. Season with salt and pepper and West Indian spices. Stir to combine.
2. Add lentils, squash and broth. Bring to boil and reduce to simmer. Cook until lentils are soft. (add water if necessary)
3. Add kale and herbs, stir to combine - cook another 15 minutes to soften kale. Season with more salt and pepper if necessary.

ENJOY!!