Here is how AFitClass Lentil Kale Soup can assist you in weight reduction
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Before you jump to AFitClass Lentil Kale Soup recipe, you may want to read this short interesting healthy tips about Many Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to afitclass lentil kale soup recipe. You can have afitclass lentil kale soup using 13 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make AFitClass Lentil Kale Soup:
- Prepare 1 clove garlic minced
- Take 2 Tablespoons olive oil
- Take 1 (8 oz) pkg mushrooms sliced
- Get 1 carton (32 oz) vegetable stock
- You need 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
- Use Water
- Take Soup addition-Italian flavor
- Get 1/3 cup Tomato paste
- Prepare Several cloves of garlic, minced
- Use 3 Tablespoons oil
- Take 3 tablespoons dried oregano
- Prepare to taste Salt and pepper
- Prepare Several handfuls of chopped kale, hard stems removed
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.
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