Simple Way to Prepare Perfect AFitClass Lentil Kale Soup

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, afitclass lentil kale soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

AFitClass Lentil Kale Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. AFitClass Lentil Kale Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook afitclass lentil kale soup using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make AFitClass Lentil Kale Soup:

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

Steps to make AFitClass Lentil Kale Soup:

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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