Thanks for the comments on Sunday’s post. After some clear thinking I realized carbs aren’t the problem. You guys are right. I just need to start focusing on healthy proteins and clean eats and not worry about the scale. I love Kathy’s suggestion to measure inches instead of using the scale. I used to do this all the time.. and I am going to get back into it to track my progress!
I love our little blog community :).
Soo.. when did this cold weather sneak up and smack us in the face. Walking my 5 minutes to the subway in the morning is painful right now. I’m wearing my in-between-fall-and-winter work jacket and it is not cutting it. This girl needs a little more heat.
But busting out my winter jacket isn’t going to happen yet either.
I can’t handle the extreme temperature changes of outside and in the subway. It goes from frigid to humid/unbearably hot in no time at all. I have to rip off my scarf and jacket in the jam packed subway or else I don’t think I will make it past two stops.
Soup for lunch is key for cold weather. A nice big bowl of veggie soup is pure perfection. Can’t really go wrong with it.
This soup looks kinda like swamp water. BUT it is tasty. Really, really tasty.
And you can feel good about eating it. There’s lots of kale loaded in here, oh and some peas and mushrooms just for fun.
I’ve had this soup for the past four days for lunch. And I may be finishing the batch up right now… as I write this post…
And it’s all gone.
Mushroom Lentil Kale Soup
Makes 4-5 servings
- 1 tbsp olive oil
- 1 onion, diced
- 1 1/2 tsp minced garlic
- 2 cups mushrooms, sliced
- 1 can lentils, drained
- 2 1/2 cups vegetable broth
- 2 1/2 cups water
- 1 tbsp maple syrup
- 2 cups chopped frozen kale
- 1/2 cup frozen peas
- 1 bay leaf
- 1/4 tsp cumin
- 1/2 tsp each salt and pepper
1) Heat olive oil in a big pot on medium heat. Add the onion and cook for 5-7 minutes. Add the minced garlic and continue to cook for about 3 minutes.
2) Add the mushrooms and heat for 5 minutes, stirring frequently. Once mushrooms are cooked (browned) add the lentils, vegetable broth, water, maple syrup, kale, peas, bay leaf, cumin, and salt and pepper. Place lid on the pot.
3) Heat on medium for about 15-18 minutes, stirring every 5 minutes. Remove the bay leaf before serving.
What’s your favourite fall soup?
Kale: yay or nay?