Slow Cooker Lentil, Sweet Potato & Kale Soup with Gluten-Free Cheddar Biscuits

If you’re looking for a healthy, hearty slow cooker dinner that makes for great leftovers… this soup is IT.

My parents were in town this weekend and, anticipating the blustery snowy weather that would be welcoming them, I figured this soup would be ideal.

I’m a big fan of lentil soups… but I usually like it when other veggies are added in. So when I found a “Detox Crockpot Lentil Soup” recipe on one of my all-time favorite food blogs, Pinch of Yum, I was sold. In addition to the nutrient-dense, fiber-rich lentils, the recipe includes kale, butternut squash and potatoes (I just subbed sweet potatoes for white potatoes to make it low-glycemic… I would recommend maybe using half the amount of sweet potatoes because the soup did get a little sweet. However, if you drizzle a little balsamic vinegar on top before serving, that balanced the flavors well!). I also used a mix of dried lentils instead of just green and found that it cooked closer to eight hours than seven on low.

My dad then put his creative cooking skills to work and made gluten-free cheddar biscuits, which perfectly complemented the soup. I’m really lucky to have parents who have always encouraged clean eating and have taught my sister and I from an early age how you can easily make healthy substitutions for various ingredients. 🙂

For the soup recipe, head over to Pinch of Yum… and see below for the biscuits!

Gluten-Free Cheddar Biscuits

Ingredients (makes 12 biscuits)

13 oz. of Pamela’s Gluten-Free Baking Mix
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. coconut oil (melted)
1 c. almond milk
2 tsp. lemon juice
1 cup grated sharp cheddar cheese (from organic, grass-fed cows is always ideal!)

Directions:

Preheat oven to 400˚F. In a bowl, mix flour and seasonings. Add coconut oil and whisk. Add milk, cheese and lemon juice and mix until incorporated.

Scoop onto a piece of parchment paper and form into a rectangle that’s about 1 inch high.

Bake for 20 to 25 minutes or until they’re starting to get slightly browned on top.