Chili · Soup · Vegetables

Sweet Potato, Lentil & Kale Soup

Hello out there!

I have a new recipe for you! I absolutely love vegetables but I know that a lot of people have something against them..and I understand that. I feel the same way about fruit. You will hardly ever find me munching on grapes, or apples, but I usually sneak fruit into my diet in the form of smoothies! Similarly, there are ways to sneak vegetables into your meals without just chompin’ on a stick of celery.

This is the definition of a hearty winter soup! However, there’s no rule against eating winter soups in the summertime, and if there is than I’m a rebel! I think this soup was so delicious that you wouldn’t even know you ate as many vegetables as you did!

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Sweet Potato, Lentil & Kale Soup ❤

Ingredients

2 1/2 Cups Lentils
1 Large Sweet Potato (Cut into 2inch pieces)
1 Small Red Onion (Chopped)
10 Baby Carrots (Chopped)
2 Heaping handfuls of Kale (Chopped into bite size pieces)
1 Can Diced Tomatoes
2 Tbsp Cumin
1 Tbsp Cinnamon
1 Tbsp Chili Powder
1 Cup Mushrooms (optional) <—I didn’t use, but think it is a great option!
1 Cup Celery (optional) <—I didn’t use, but think it is a great option!
32 oz Chicken Stock
1.5 Cups Water

Directions:

In a pot pour in water, chicken stock, cinnamon, cumin, and chili Powder. Let everything simmer and mix together while chopping vegetables. Add vegetables and once all vegetables are added turn stove up to a boil. Let everything boil for 15 minutes. Bring back down to a simmer before serving to guests and make sure that all vegetables are tender. I served this soup with a side of tortilla chips!

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I think Lentils really have a way of filling you up fast! I cleared my bowl and was completely stuffed! I know I often think that vegetables don’t really have any staying power. Sometimes I think that I won’t get full from eating vegetables, but this soup proved me wrong!

Enjoy! 🙂

FitFluential · HealthyLiving · Run · Vegetables

Nothin’ but Veggie Dinner

Yesterday after my morning blog post I worked until 5pm and then went for a run at a park located halfway between my workplace and home. Every morning when I am on my way to work I see people running around this park and thought it was my turn to try it out!

I ran 4 miles around a lake and was certainly pleased with this new to me running spot! There was so much activity which always helps motivate me and the lake was beautiful to run around during golden hour!

When I arrived home I went right to the kitchen to whip up a veggie-only (plus cheese, because that’s a must) dinner that I have been having a lot lately. My dinner included Zucchini, Asparagus, Onions, and Tomatoes.

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I cut up two Zucchini’s in half and then once again right down the center so that they could lay flat on the pan. I poured a little bit of olive oil on each piece and  poured  sprinkled parmasean cheese on each. Next I halved cherry tomatoes and placed them on top with a little bit of black pepper to top everything off. My “side” of asparagus was thrown together even more quickly as I just chopped them and about a quarter of a red onion and placed it all into a bowl where I smothered them all with lemon juice and a large portion of lemon pepper. I set the oven for 375 and left them both in for 15-20 minutes or until everything is tender.

The Zucchinis made me feel like I was eating bite size pizzas and the tomatoes were instant bursts of flavor! I am a total sucker for anything lemon flavored so I knew the asparagus were going to be a win! I love eating veggie dinners because my plate can look as full as it does in the picture above and there is never any guilt in eating too much! I actually went up for seconds!

After dinner, my roommate and I went on a 1 mile stroll around the neighborhood where we talked about our each of our days and our plans for the weekend. I munched on some homemade granola that I made earlier in the week and was happy as a clam as it was a beautiful Summer night in Orlando AND the mere thought that the next day was Friday made me smile from ear to ear! 🙂

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