Recipe: Appetizing AFitClass Lentil Kale Soup

AFitClass Lentil Kale Soup. The aroma while it's cooking is wonderful. 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.

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. You can have AFitClass Lentil Kale Soup using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of AFitClass Lentil Kale Soup

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

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. This lentil soup is easy to make and tastes incredible! 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.

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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Reviews for: Photos of Chicken Soup with Lentils and Kale. Add kale and season with salt. Remove soup from heat,stir in vinegar You can substitute spinach or chard for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers. This soup will wow you with flavor and hearty goodness.