Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, afitclass lentil kale soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. This lentil soup recipe is a few years in the making: Having been disappointed by too many lentil soup recipes.
AFitClass Lentil Kale Soup is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. AFitClass Lentil Kale Soup is something that I’ve loved my whole life.
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 cook that.
The ingredients needed to make AFitClass Lentil Kale Soup:
- Prepare 1 clove garlic minced
- Make ready 2 Tablespoons olive oil
- Make ready 1 (8 oz) pkg mushrooms sliced
- Make ready 1 carton (32 oz) vegetable stock
- Make ready 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
- Make ready Water
- Get Soup addition-Italian flavor
- Take 1/3 cup Tomato paste
- Make ready Several cloves of garlic, minced
- Take 3 Tablespoons oil
- Make ready 3 tablespoons dried oregano
- Take to taste Salt and pepper
- Get Several handfuls of chopped kale, hard stems removed
This lentil soup is easy to make and tastes incredible! The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. Combine all ingredients except kale in a large pot.
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.
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. Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Mushroom and Lentil Soup - Everyday Food with Sarah Carey. Simple Step by Step Vegan kale and Lentil Soup/Panera Bread Style.
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