AFitClass Lentil Kale Soup
I created this hybrid recipe inspired by a local eatery’s lunch special. It is easy, low calorie, nutritious, comforting, and inexpensive to make. Your basic fall winter dream meal.
I find it helpful to know what nutrients we are receiving when eating a meal. It’s almost like “finding our why”. Why are we eating this particular food?
This soup has kale. Rich in chlorophyll, calcium, iron, and vitamin A. It has mushrooms, which can decrease the fat level in the blood and increase white blood cell count. It has lentils, which stimulate the adrenal system. Lentils are also high in protein, and a rich source of potassium and iron.
This is an excellent meal for those who enjoy food combining meal plans; vegetables work well with the the one main protein legume, to aid digestion. Enjoying the meal slowly and thoughtfully can bring the full range of nutritional benefit to the body, and soul.
Enjoy.
Check us out! www.afitclass.com
AFitClass Lentil Kale Soup
I created this hybrid recipe inspired by a local eatery’s lunch special. It is easy, low calorie, nutritious, comforting, and inexpensive to make. Your basic fall winter dream meal.
I find it helpful to know what nutrients we are receiving when eating a meal. It’s almost like “finding our why”. Why are we eating this particular food?
This soup has kale. Rich in chlorophyll, calcium, iron, and vitamin A. It has mushrooms, which can decrease the fat level in the blood and increase white blood cell count. It has lentils, which stimulate the adrenal system. Lentils are also high in protein, and a rich source of potassium and iron.
This is an excellent meal for those who enjoy food combining meal plans; vegetables work well with the the one main protein legume, to aid digestion. Enjoying the meal slowly and thoughtfully can bring the full range of nutritional benefit to the body, and soul.
Enjoy.
Check us out! www.afitclass.com
Open in Cookpad AppSteps
- 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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