1 qt of butternut squash peeled, seeded, diced (½ inch pieces)
2 cups of turnips, dried, peeled
5 gal +3 qt of water
1 gal of whole wheat egg noodles
2 cups of dry green lentils
5 Tbsp of chicken base
2 tsp of ground black pepper
Steps
Remove tough ribs from kale (or collard greens of Swiss chard). Cut into ½ inch pieces.
Tim and peel carrots and onions. Cut into ½ inch dice.
Heat oil in a large stockpot over medium heat. Add the onion, garlic and 1 Tbsp salt. Cook, stirring occasionally, until browned, 10 to 15 minutes. Add the carrots, squash, and turnips. Reduce heat to medium-low and cook, stirring occasionally until tender, 10 to 15 minutes.
Meanwhile, bring 3 gallons of water to a boil in a large pot. Cook pasta until tender, about 10 minutes. Drain and set aside.
Bring 1 qt water, lentils, and 1 tsp salt to a boil in a large saucepan. Reduce heat to a simmer, cook until tender, about 30 minutes. Drain and set aside.
When the vegetables are tender, add 2 ½ gal water, 1 Tblsp salt, chicken base and pepper to a pot. Bring to a simmer and cook for 20 minutes.
Add the greens and cook until just tender, about 5 minutes. Add the drained lentils.
To serve, add the cooked noodles right to individual serving bowls and ladle soup over the top, or stir the cooked noodles into the pot of soup.
