AFitClass Lentil Kale Soup
AFitClass Lentil Kale Soup

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, afitclass lentil kale soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

AFitClass Lentil Kale Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. AFitClass Lentil Kale Soup is something that I have loved my entire life. They are fine and they look wonderful.

To begin 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 that.

The ingredients needed to make AFitClass Lentil Kale Soup:
  1. Get 1 clove garlic minced
  2. Make ready 2 Tablespoons olive oil
  3. Get 1 (8 oz) pkg mushrooms sliced
  4. Get 1 carton (32 oz) vegetable stock
  5. Take 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
  6. Prepare Water
  7. Make ready Soup addition-Italian flavor
  8. Get 1/3 cup Tomato paste
  9. Make ready Several cloves of garlic, minced
  10. Make ready 3 Tablespoons oil
  11. Make ready 3 tablespoons dried oregano
  12. Prepare to taste Salt and pepper
  13. Make ready Several handfuls of chopped kale, hard stems removed
Instructions to make AFitClass Lentil Kale Soup:
  1. Add 2 tablespoons olive oil and clove of garlic and sauté briefly. Add sliced mushrooms and sauté until wilted, about 5 minutes
  2. 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.
  3. 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
  4. 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
  5. 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.

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