How to Special at dinner AFitClass Lentil Kale Soup

How to Special at dinner AFitClass Lentil Kale Soup Delicious, fresh and tasty.

AFitClass Lentil Kale Soup. This lentil and kale soup is the perfect example. It's vegan, full of fiber and protein and easy to make. It's a filling, satisfying soup that doesn't leave you hungry later in the day.

You can make this a vegetarian recipe with a couple of simple.

How do you make this lentil soup with kale recipe?

Next, add all the spices and cook for another minute.

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

Ingredients of AFitClass Lentil Kale Soup

1. Prepare 1 clove of garlic minced.

2. Prepare 2 Tablespoons of olive oil.

3. You need 1 (8 oz) of pkg mushrooms sliced.

4. It’s 1 carton (32 oz) of vegetable stock.

5. Prepare of 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green.

6. You need of Water.

7. Prepare of Soup addition-Italian flavor.

8. Prepare of 1/3 cup Tomato paste.

9. You need of Several cloves of garlic, minced.

10. It’s 3 Tablespoons of oil.

11. It’s 3 tablespoons of dried oregano.

12. It’s to taste of Salt and pepper.

13. It’s of Several handfuls of chopped kale, hard stems removed.

Add all the other ingredients except for lemon juice, and stir well.

In a large soup pot or dutch oven, cook the bacon until crispy.

Remove to a paper towel, and set aside.

Leave the bacon grease in the pan for sauteing the veggies.

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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This soup was made for Monday.

Monday gets a bad rap sometimes but think about it, if there wasn't a Monday, then Friday wouldn't be so special.

Monday is taking one for the team.

And if Monday wasn't a thing, would Tuesday be the new Monday?

Add the kale and another pinch of salt, stirring to coat the leaves.