Lentil, Sweet Potato, and Kale Soup

While both lentils and chickpeas are a good source of protein, the sweet potatoes provide a soft texture and flavor. Kale provides fiber, iron, calcium, and Vitamin C. The use of an immersion blender provide creaminess without the use of dairy. Serve with a salad or sandwich for a complete meal.

Lentil, Sweet Potato, and Kale Soup

  • 1 container (32 ounce) vegetable broth
  • 1/4 cup lentils
  • 1 medium sweet potato, peeled and diced
  • 1 can chickpeas, rinsed and drained
  • 1 small onion, chopped
  • 1 cup kale, chopped into 1-inch pieces

Directions:

  1. In a medium saucepan, pour in the container of vegetable broth; cook on medium.
  2. Add lentils, sweet potatoes, and onions and cook until potatoes are soft.
  3. Add chickpeas and bring to a boil.
  4. Using an immersion blender, pulse 5-6 times or until half the soup is blended. If you don't have an immersion blender, pour half the soup into an electric blender and pulse until smooth.  Pour contents back into pot.
  5. Add kale and cook an additional 15 minutes or until kale is tender.
  6. Add salt and pepper to taste.

Pour into bowls and enjoy!

Summer Chili

Even though the title of this recipe is summer, our family eats it all year long.  When fresh out-of-the-garden tomatoes are unavailable, I use petite diced canned tomatoes. Consider serving with Cornmeal Cornbread for a gluten-free dinner!

  1. Summer Chili

  • 2 TBSP extra-virgin olive oil
  • 1 cup chopped onion
  • 5 large garlic cloves, minced
  • 2 TBSP chili powder
  • 2 tsp ground cumin
  • 2 cups juicy, chopped fresh tomatoes (or canned)
  • 1 (15-ounce) can no-salt added black beans, rinsed and drained
  • 1 cup water
  • 1 cup chopped red or green bell pepper
  • 1 cup chopped zucchini
  • 1 cup corn kernels
  • 1 cup chopped white or portobello mushrooms
  • 1 cup chopped fresh cilantro, packed
  • 1/8 tsp cayenne pepper
  • salt and pepper to taste

Directions:

  1. Heat oil in medium pot.
  2. Add onion, garlic, chili powder and cumin.
  3. Saute over medium heat until onion is soft, about 5 minutes.
  4. Add remaining ingredients (except garnishes) and stir.
  5. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
  6. Add more liquid if needed.
  7. Serve over rice if desired.
  8. May garnish with cheddar cheese, guacamole, or fresh cilantro.