Recipe: Appetizing AFitClass Lentil Kale Soup

Healthy food is food that's loose from dangerous parts and contains nutrients which are favourable to our bodies. But sometimes we discover it difficult to acknowledge that our own cooking contains natural and organic food? If you are looking for AFitClass Lentil Kale Soup recipe or are approximately to cook this AFitClass Lentil Kale Soup recipe, then you have come to the correct place. You will also discover several different organic recipes here. We current only the finest of these AFitClass Lentil Kale Soup recipes.

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Now that you've got complete examining the above article, let's jump to the afitclass lentil kale soup recipe. To cook afitclass lentil kale soup you need 13 ingredients and 10 steps. Here are the steps on a way to cook it.

The ingredients needed to prepare AFitClass Lentil Kale Soup:

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

Instructions 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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