It’s finally getting cold here in Dallas. Perfect for soup! Especially on this rainy day. This Lentil Sweet Potato Kale Soup is perfect! Super easy to make and it’s very budget friendly.
Did you know that 2016 is the International Year of the Pulses? In addition to this healthy soup recipe, I am here to tell you all about pulses.
What are pulses?
Pulses are a category of superfoods that include: lentils, chickpeas, beans and dried peas. They are very versatile and can be used in sweet or savory recipes. Just try my Almond Joy Flourless Blondies and you will be a believer. Trust me!
Why are pulses considered a superfood?
Pulses are packed with fiber, protein, vitamins and minerals. Pulses have also been shown to lower the risk of diabetes and heart disease, lower blood pressure, lower cholesterol, and also help with weight loss. Being a vegan, pulses make up a huge part of my diet. I personally LOVE chickpeas and lentils the most. Pulses contain twice the protein of quinoa!
Are pulses budget friendly?
Yes! If you buy pulses in the dry form vs the canned, you will save so much money. Not only that, but you also don’t get the added sodium that you would from canned foods. A serving of lentils cost 10 cents to quinoa’s 59 cents! If you are unfamiliar on how to prepare dried beans, you can check out this post.
Why does the UN care about pulses?
Pulses are good for the environment because they have a lower carbon footprint than almost any other food group. They enrich the soil therefore reducing the need for chemical fertilizers. Pulses can be grown in developing countries or right here in North America.
Please go to Pulse Pledge and take the pledge to eat more pulses in 2016! You can start with this delicious lentil soup! 😉
Want to make this recipe? Watch the video below! For more videos, you can subscribe to my You Tube Channel.
Lentil Sweet Potato Kale Soup
Lentil Sweet Potato Kale Soup
This budget friendly soup will comfort you on those cold winter days!
Ingredients
- 2 cups green lentils
- 5-7 cups vegetable stock
- 3 small carrots, chopped
- 2 small sweet potatoes, cubed
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- sea salt to taste
- 3 leaves kale, stems separated and rough chopped
Instructions
- In a large stock pot, add all the ingredients, except the kale. Bring to a boil, then cover, turn down and simmer until the lentils are soft. About 30 minutes. For the last 5 minutes of cooking, add the kale. Serve immediately or refrigerate for later.
Recipe Notes
This soup should last at least a week in the fridge. It can also be frozen for up to 6 months. Enjoy!
Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own.
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