Kale, Sweet Potato, Lentil Soup {Recipe}


I love soup. Soup for lunch, soup for dinner, soup for a snack.


I’ve even had soup for breakfast. What? That’s totally normal in some countries. For real.


I’m actually getting out of sweet breakfasts and tired of fried eggs and toast, so I’m checking out breakfasts of other countries for new breakfast inspiration. No Reservations is helping provide inspiration. I’ll let you know if I come up with anything worth sharing.


In the meantime, I’ll continue enjoying soup for light meals. I love pairing soup with hearty, whole grain, buttered toast. It’s one of my favorite meals, even in the summer. Possibly my favorite thing about soup is the convenience factor. I mean, make a big batch, portion it off, and freeze it. It’s way better than canned soup and one of my go-to post-Zumba meals after a long day.


Kale, Sweet Potato, Lentil Soup

This easy soup is light yet hearty and makes a great meal paired with whole grain toast. The leftovers freeze well so you can enjoy the leftovers at your convenience. Add in your favorite veggies to make it your own.

*Vegetarian, Vegan*

Cook Time: 40 minutes
Serves: 6-8


  • 1 tablespoon olive oil
  • 1 medium onion (or 1/2 large), chopped
  • 2 carrots, peeled, chopped (I like to cut mine into circles because I like the way they look – silly, but true)
  • 3 stalks celery, chopped
  • 4 cups broth (I used chicken, but use vegetable for vegetarian/vegan)
  • 1 cup lentils, picked over and rinsed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 sweet potatoes, peeled, chopped into bite-sized pieces (about 1/2-3/4″ square)
  • 1 bunch kale, chopped into bite sized pieces
  • water, as needed (I used about 1 cup)
  • salt, pepper, to taste
  • fresh parsley, chopped, optional, garnish


  1. Heat oil in a large pot over medium heat. Add onions, carrots, and celery (and a sprinkling of salt) and saute until onions are translucent, about 5 minutes.
  2. Add broth, lentils, thyme, and bay leaf (and a large pinch of salt, if you want). Bring to a boil, reduce heat to simmer and cook for 10 minutes, stirring occasionally.
  3. Stir in sweet potatoes. Cook over simmer, stirring occasionally, until lentils and sweet potatoes are tender to your liking, about 20 minutes. Add water to your consistency preference (I like mine a little brothy, so I added about 1 cup). Taste and season with salt and pepper as you want.
  4. Stir in kale, turn off heat, re-cover, and let sit for 5 minutes while the kale wilts. (I undercooked the kale a little for the first batch so it wouldn’t be too overcooked when I re-heat it, but feel free to cook longer to your texture preference).
  5. Serve (garnish with parsley, if using) and enjoy!


Reader question: If you like it, what’s your favorite thing about soup?

Pin Love {05.23.2012}


I’m an analytical person. Most of my long time readers probably already know this. But if you’re new…I’m sort of a geek. One of my favorite things to review with my blog is my stats. I think it’s so interesting to see what brings people to The Chic Life, where they come from, and what posts are most popular.

Another thing I like to check out is what TCL photos have been pinned on Pinterest. It’s always such a huge compliment when someone pins one of my photos, and I’m often surprised by the sweet comments paired with the photos.

I thought it would be fun to share some TCL pins I’ve recently discovered and share the links to the pinners’ home Pinterest pages.

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Sneaky Mashed Potatoes – {Click here to check out Tildy Bug’s Pinterest page}

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Balsamic Roasted Chick Peas – {Click here to check out Allison Burns’ Pinterest page}

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Another pin of the chick peas – {Click here to check out Jamie Sickles’ Pinterest page}

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Cheerful Cherry Chic Energy Bites – {Click here to check out Erika Winton’s Pinterest page}

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Green Monster Muffins – {Click here to check out Dayna Noffke’s Pinterest page}

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And another cute comment on the muffins – {Click here to check out Joy Eccies-Rempel’s Pinterest page}

Thank you Tildy, Allison, Jamie, Erika, Dayna, and Joy! Thank you also to everyone who has ever pinned a TCL photo. I appreciate it more than you know!

Have a great week!

PS: You can check out my Pinterest page here!

Emergency Chocolate Chip Cookies {Recipe}


That’s right – Emergency Cookies! From the couch to fresh-baked in 20 minutes…depending on how fast you stir and stuff.

After seeing how much you guys liked the idea of these cookies on Facebook, I decided to put these ahead of some other recipes and posts I was planning to publish. Here we go…


I came up with this recipe when I was craving homemade dessert but feeling lazy. Also, I wanted sweets like yesterday, so I had to come up with something in a jiffy. Oh, and I also didn’t want to waste the time or ingredients baking dozens of cookies. I just wanted to make enough for me…okay, and hubby. You guys know I love things in small portions.

After trying a couple variations on the recipe, I have one I’m ready to share.


Emergency Chocolate Chip Cookies {Recipe}
Prep time
Cook time
Total time
You can have fresh-baked cookies 20 minutes from getting your booty off the couch with this recipe (assuming you don’t take forever gathering your ingredients, your oven doesn’t take too long to heat up, etc.). I seem to be in quite the lazy mood whenever I make this recipe, so I use ingredients that seem easier to find and portion out like oil instead of butter, maple syrup (plus molasses) instead of brown sugar. I think butter would taste better, but I never feel like waiting for it to come to room temperature or dirtying up another plate to melt it. But, there are plenty of substitution possibilities. Tailor them to your liking.
*Vegetarian, Vegan*
Serves: 2
  • ¼ cup flour, plus 1 tablespoon (I’ve used unbleached all purpose and spelt with good results) (sub coconut flakes for the 1 tablespoon flour for a fun variation)
  • ¼ cup rolled oats
  • ¼ teaspoon baking powder
  • pinch salt
  • 2 tablespoons oil (I used canola – feel free to sub softened butter)
  • 2 tablespoons maple syrup (or another liquid sweetener)
  • ⅛ teaspoon molasses
  • ⅛ teaspoon vanilla extract
  • 2 tablespoons chocolate chip
  1. Pre-heat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
  2. In a medium bowl combine flour, oats, baking powder, and salt. Whisk to combine (or use a fork to stir).
  3. In another medium bowl combine oil, maple syrup, molasses, and vanilla extract. Whisk till evenly combined (or use a fork).
  4. Add wet mixture to dry mixture and gently stir until all flour absorbed, careful to not overmix. If you’re feeling particularly lazy (like I was the last time I made this), go ahead and your chocolate chips with the wet mixture and skip the next step.
  5. Gently stir in chocolate chips.
  6. Evenly distribute to 4 mounds. Bake 14-16 minutes or until edges are just browning or to your texture liking. Allow to cool till they’re safe to touch and enjoy!
Makes 4 small cookies – just enough for 2 people! Enjoy!

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You may want to book this one for the next time you’re craving sweets. This is now one of my go-to recipes.

PS I’m working on a variation of this as a breakfast cookie! I think I’m almost there and can’t wait to share it!

Have a great week! :)

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