Lentil Soup with Winter Squash and Greens

1 ½ Tbsp. olive oil

1 onion, chopped

3 cloves garlic, minced

1 tsp. cumin

1 c. red lentils

4 c. chicken stock

1 14 ½-oz can diced tomatoes

2 c. chopped winter squash, ½ in. cubes

4 c. chopped mixed greens

1 tsp. smoked paprika

Salt and pepper to taste

In a large pot, heat the oil over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add garlic and cumin and cook until fragrant, about 1 minute more. Add lentils and broth and bring to a simmer. Simmer 15 minutes or so, until red lentils have broken down. Add chopped winter squash, tomatoes, greens and paprika. Simmer until squash is tender, 15-20 minutes more. Season with salt and pepper. Makes 6 servings.