Easiest Way to Make Award-winning AFitClass Lentil Kale Soup

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, afitclass lentil kale soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

AFitClass Lentil Kale Soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. AFitClass Lentil Kale Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make AFitClass Lentil Kale Soup:

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