Easiest Way to Make Tasty AFitClass Lentil Kale Soup

AFitClass Lentil Kale Soup. I created this hybrid recipe inspired by a local eatery's lunch special. It is easy, low calorie, nutritious, comforting, and This soup has kale. Rich in chlorophyll, calcium, iron, and vitamin A.

I found this in a magazine, made a few changes. 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. arab cook AFitClass Lentil Kale Soup using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of AFitClass Lentil Kale Soup

1. Prepare 1 clove of garlic minced.
2. It's 2 Tablespoons of olive oil.
3. You need 1 (8 oz) of pkg mushrooms sliced.
4. It's 1 carton (32 oz) of vegetable stock.
5. Prepare of 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green.
6. Prepare of Water.
7. Prepare of Soup addition-Italian flavor.
8. You need of 1/3 cup Tomato paste.
9. Prepare of Several cloves of garlic, minced.
10. Prepare 3 Tablespoons of oil.
11. Prepare 3 tablespoons of dried oregano.
12. Prepare to taste of Salt and pepper.
13. It's of Several handfuls of chopped kale, hard stems removed.

This lentil soup recipe is a few years in the making: Having been disappointed by too many lentil soup recipes. This Tuscan lentil and kale soup came together by chance: and my, was it a happy accident! This Tuscan lentil and kale soup comes together in under an hour and requires very little skill to make. The Italian seasonings and tangy fire-roasted tomatoes make it totally irresistible.

AFitClass Lentil Kale Soup instructions

1. Add 2 tablespoons olive oil and clove of garlic and sauté briefly. Add sliced mushrooms and sauté until wilted, about 5 minutes.
2. 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..
3. 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.
4. 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.
5. 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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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. They are a great source of protein and cholesterol-lowering fiber. Lentils have significant amounts of folate, iron and magnesium and are great at stabilizing blood.