Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, afitclass lentil kale soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lentil Kale soup is easy to make with a few basic vegetables and a humble bag of dried lentils. It's has a hearty texture and it's very nutritious to serve as a starter or as a full meal. It's a healthy, affordable, well-balanced meal that really makes your body feel good! This Tuscan lentil and kale soup came together by chance: and my, was it a happy accident!
AFitClass Lentil Kale Soup is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. AFitClass Lentil Kale Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Take 1 clove garlic minced
- Get 2 Tablespoons olive oil
- Take 1 (8 oz) pkg mushrooms sliced
- Make ready 1 carton (32 oz) vegetable stock
- Prepare 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
- Prepare Water
- Get Soup addition-Italian flavor
- Make ready 1/3 cup Tomato paste
- Take Several cloves of garlic, minced
- Make ready 3 Tablespoons oil
- Get 3 tablespoons dried oregano
- Prepare to taste Salt and pepper
- Take Several handfuls of chopped kale, hard stems removed
It's a filling, satisfying soup that doesn't leave you hungry later in the day. It's packed with vegetables and has a hint of heat from some cumin, curry powder and red pepper flakes - giving it a lovely, warm. Lentil soup is a culinary wonder — it is creamy without any dairy, warmly spiced, and easy to make from a handful of kitchen staples. Finish the soup with fresh or frozen baby spinach (or even baby kale), or skip the greens all together.
Instructions 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.
Lentil soup is a culinary wonder — it is creamy without any dairy, warmly spiced, and easy to make from a handful of kitchen staples. 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. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes.
So that is going to wrap it up for this special food afitclass lentil kale soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
