Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, afitclass lentil kale soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
AFitClass Lentil Kale Soup is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. AFitClass Lentil Kale Soup is something which I’ve loved my entire life.
This soup will wow you with flavor and hearty goodness. It's perfect for when you want to feed a crowd, or are. This lentil and kale soup is the perfect example. It's vegan, full of fiber and protein and easy to make.
To get started with this recipe, we have to first prepare a few components. You can have afitclass lentil kale soup using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make AFitClass Lentil Kale Soup:
- Get 1 clove garlic minced
- Make ready 2 Tablespoons olive oil
- Get 1 (8 oz) pkg mushrooms sliced
- Take 1 carton (32 oz) vegetable stock
- Get 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
- Take Water
- Make ready Soup addition-Italian flavor
- Get 1/3 cup Tomato paste
- Get Several cloves of garlic, minced
- Prepare 3 Tablespoons oil
- Prepare 3 tablespoons dried oregano
- Make ready to taste Salt and pepper
- Prepare Several handfuls of chopped kale, hard stems removed
This Tuscan lentil and kale soup came together by chance: and my, was it a happy accident! Ever have those moments where your spouse or partner is really passionate about something. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes.
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.
The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. Stir in kale, lentils, salt and black pepper. The result is a hearty lentil vegetable soup that you can enjoy as a starter or as a full meal. The spices give it a warm earthy flavor and the vegetables add great.
So that’s going to wrap this up with this special food afitclass lentil kale soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
