Hi, I am Jane. Today, I will show you a way to prepare afitclass lentil kale soup recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
AFitClass Lentil Kale Soup Recipe
AFitClass Lentil Kale Soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. AFitClass Lentil Kale Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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
- Take 2 Tablespoons olive oil
- Prepare 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
- Prepare Water
- Take Soup addition-Italian flavor
- Prepare 1/3 cup Tomato paste
- Make ready Several cloves of garlic, minced
- Prepare 3 Tablespoons oil
- Make ready 3 tablespoons dried oregano
- Make ready to taste Salt and pepper
- Make ready Several handfuls of chopped kale, hard stems removed
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 cbled blue corn tortilla chips on top. Pictured below is FitClass Kale Mushroom Soup, and FitClass roasted carrots for dessert.
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