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Before you jump to AFitClass Lentil Kale Soup recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit And Healthy.
The one thing that some of you may already understand is that by eating the right foods can have a massive effect on your health. One of the foods you should be avoiding is any kind of foods you get at a fast food spot. The foods that you will get from these fast food places are foods that are extremely unhealthy, loaded with fat and generally have little to no nourishment. For this reason we are going to be going over the healthy foods that you should be ingesting that will have a positive effect on your health.
Citrus fruit will be one of the best things that you can have for your desserts, instead of having a piece of cake or even ice cream. Citrus fruits also provide you with vitamin C, along with other vitamins and minerals that can help keep you healthy. One desert that I have always loved is orange pieces mixed together with shredded coconut and mixed together with a light honey dressing.
If you decide that your health is important to you, you ought to take these suggestions to heart. Also if you cut out all the refined food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.
We hope you got benefit from reading it, now let’s go back to afitclass lentil kale soup recipe. To cook afitclass lentil kale soup you need 13 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare AFitClass Lentil Kale Soup:
- Use garlic minced
- Use olive oil
- Prepare pkg mushrooms sliced
- Provide vegetable stock
- Prepare 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
- Get Water
- Use Soup addition-Italian flavor
- Provide 1/3 cup Tomato paste
- Prepare Several cloves of garlic, minced
- Provide oil
- Use dried oregano
- You need Salt and pepper
- Provide Several handfuls of chopped kale, hard stems removed
Steps to make AFitClass Lentil Kale Soup:
- Add 2 tablespoons olive oil and clove of garlic and sauté briefly. Add sliced mushrooms and sauté until wilted, about 5 minutes
- 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.
- 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
- 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
- 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.
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. Meet my go-to lentil soup recipe! I make this soup with lentils, carrots, turmeric, and fresh lemon whenever I'm in need of some healthy comfort food. Lentils — I use brown, red, or French lentils to make the soup and add them uncooked.
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