Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own.
Now that it’s officially Fall, I can share lots of soup and stew recipes. Starting with this Mushroom Lentil Potato Stew! This meal is so hearty and it will keep you full for quite some time.
The lentils make the soup by adding lots of protein and fiber! Lentils, along with beans, dry peas and chickpeas, all fall under the category of pulses.
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 dry 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 take the Pulse Pledge with me – a 10 week commitment to eat more pulses (at least once a week) in 2016! You can start with this hearty stew! There are also loads of other recipes to choose from as well.
Mushroom Lentil Potato Stew
Mushroom Lentil Potato Stew
This hearty soup is packed with good for you ingredients like lentils and mushrooms!
- 12 baby bella mushrooms, sliced
- 6 golden russet potatoes, cubed
- 4 cups vegetable broth
- 1 yellow onion, chopped
- 1-2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 cup green lentils
- Sea salt to taste
- Add all the ingredients to a slow cooker and cook on low for about 6-8 hours. If you want to cook this in half the time, cook on high for around 3-4 hours, or until potatoes are soft.
- Store soup in an airtight container. It will keep in the fridge for about a week. You can also freeze for up to 6 months. Enjoy!