Hello everybody, it is John, 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’m gonna make it a little bit unique. This will be really delicious.
This lentil and kale soup is the perfect example. It's vegan, full of fiber and protein and easy to make. I love lentils, especially in soup.
AFitClass Lentil Kale Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. AFitClass Lentil Kale Soup is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Prepare 1 clove garlic minced
- Make ready 2 Tablespoons olive oil
- Take 1 (8 oz) pkg mushrooms sliced
- Get 1 carton (32 oz) vegetable stock
- Take 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
- Take Water
- Prepare Soup addition-Italian flavor
- Prepare 1/3 cup Tomato paste
- Prepare Several cloves of garlic, minced
- Get 3 Tablespoons oil
- Make ready 3 tablespoons dried oregano
- Prepare to taste Salt and pepper
- Take Several handfuls of chopped kale, hard stems removed
Lentil soup is a culinary wonder — it is creamy without any dairy, warmly spiced, and easy to make from a handful of kitchen staples. Essentially, lentil soup is everything we need right now. The hearty goodness of chicken, lentils, and kale combine in this easy one-pot soup that is sure to warm you up on cold winter days. Reviews for: Photos of Chicken Soup with Lentils and Kale.
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.
In this one-pot wonder, onions, garlic, ginger, curry spices, lentils, and coconut milk combine to form a super flavorful, vegan dish. I'm not even sure why I made this recipe — I have two other curried lentil recipes that I love — but as I reflected (as one does after eating lentils?), I. recipes. Combine all ingredients except kale in a large pot. Devoured obscene amounts of chocolate when it was or wasn't that time of the month? Use spinach instead of kale if you so fancy.
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