Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, afitclass lentil kale soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
AFitClass Lentil Kale Soup is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. AFitClass Lentil Kale Soup is something that I have loved my entire life.
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!
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Take 1 clove garlic minced
- Get 2 Tablespoons olive oil
- Get 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
- Make ready Several cloves of garlic, minced
- Get 3 Tablespoons oil
- Get 3 tablespoons dried oregano
- Make ready to taste Salt and pepper
- Make ready 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.
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.
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. Easy and slow-cooker or crock-pot friendly. Do we really need to say anything else?
So that is going to wrap it up with this exceptional food afitclass lentil kale soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
