Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, afitclass lentil kale soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
AFitClass Lentil Kale Soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. AFitClass Lentil Kale Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
This lentil and kale soup is the perfect example. It's vegan, full of fiber and protein and easy to make. I love lentils, especially in soup. They are a great source of protein and cholesterol-lowering fiber.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook afitclass lentil kale soup using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make AFitClass Lentil Kale Soup:
- Make ready 1 clove garlic minced
- Take 2 Tablespoons olive oil
- Take 1 (8 oz) pkg mushrooms sliced
- Prepare 1 carton (32 oz) vegetable stock
- Take 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
- Get Water
- Get Soup addition-Italian flavor
- Prepare 1/3 cup Tomato paste
- Make ready Several cloves of garlic, minced
- Get 3 Tablespoons oil
- Make ready 3 tablespoons dried oregano
- Take to taste Salt and pepper
- Get Several handfuls of chopped kale, hard stems removed
Finish the soup with fresh or frozen baby spinach (or even baby kale), or skip the greens all together. This soup is infinitely adaptable to whatever you have at home. This lentil soup is easy to make and tastes incredible! This Tuscan lentil and kale soup came together by chance: and my, was it a happy accident!
Steps to make AFitClass Lentil Kale Soup:
- Add 2 tablespoons olive oil and clove of garlic and sauté briefly. Add sliced mushrooms and sauté until wilted, about 5 minutes
- Add vegetable stock plus fill with water. I like to use empty vegetable stock container x 2. If you like it soupier, add another water. Add one cup of lentils, briefly stir, then lower heat to low and cover. 30 to 40 minutes. The longer it simmers the richer it gets, but you may need more water.
- When almost done simmering, get out a small sauté pan and sauté your olive oil and clove mixture briefly. Add tomato paste and oregano and stir until mixed, for about a minute. When it is nice and combined, stir it into the soup
- Add kale and leave simmering on low for another 5 minutes or so. Maybe add a little salt and pepper, but many people like to adjust their seasoning as they have a serving
- That’s it, it’s ready to go! But let it cool off slightly, broth soups can scorch the tongue. I like it with a little splash of hot sauce and crumbled blue corn tortilla chips on top. Pictured below is FitClass Kale Mushroom Soup, and FitClass roasted carrots for dessert.
This lentil soup is easy to make and tastes incredible! This Tuscan lentil and kale soup came together by chance: and my, was it a happy accident! This Tuscan lentil and kale soup comes together in under an hour and requires very little skill to make. The Italian seasonings and tangy fire-roasted tomatoes make it totally irresistible. The hearty goodness of chicken, lentils, and kale combine in this easy one-pot soup that is sure to warm you up on cold winter days.
So that’s going to wrap it up with this exceptional food afitclass lentil kale soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
