Pulses – delicious, nutritious, and no, they’re not the thump, thump, thump, of blood passing through your veins. Pulses are actually quite common, though not known much by this particular name. Pulses are part of the legume family but the “pulse” part refers only to the dried seed. Edible beans, lentils, dried peas, and chickpeas are the most common types – and they are officially the food of the year for 2016!
I’m a huge fan of lentils and beans. They’re a major part of my diet, especially on those days I’m trying to go meatless. They provide an excellent source of iron, zinc, and phosphorus, and they’re quite high in protein and fiber – all micro and macronutrients are essential in any healthy diet. To celebrate the year of the Pulse, I’ve decided to share a favorite recipe of mine that incorporates green lentils, white beans, and butternut squash in a delicious, low-calorie soup.
If you want more info on pulses check out the handy guide below from Pulse Pledge. Recipe at the bottom. Enjoy!
- One yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, minced
- 4 cups butternut squash, cubed
- 1.5 cups green lentils
- 1 can of white beans
- 8 cups of chicken broth or vegetable stock
- parsley leaves to garnish
- bay leaves
- salt and pepper to taste
- In a soup pan, melt ghee or coconut oil and gently cook onions on medium heat for about 5 minutes. Add the garlic and parsley, and a small bit of kosher salt. Cook for 2-3 more minutes.
- Add butternut squash and cook for 2-3 more minutes.
- Add chicken stock and lentils.
- Add a tablespoon of black pepper, 3-4 thyme stems, 5-6 parsley stems, and 2 bay leaves.
- Let cook on a medium boil for about 30 minutes until lentils and squash are soft.
- Add white beans.
- Add salt and pepper to taste.
- Garnish with parsley leaves.
This post was sponsored by USA Pulses and Pulse Canada.