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AFitClass Lentil Kale Soup
AFitClass Lentil Kale Soup

Before you jump to AFitClass Lentil Kale Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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Probably the food isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. Perhaps the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Countertop appliances will boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is especially effective when it’s full before a cycle is going. Conserve even more money by air drying and also cool drying your dishes rather than heat drying them.

The kitchen on its own offers you many small ways by which energy and money can be saved. It is pretty straightforward to live green, all things considered. It’s concerning being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to afitclass lentil kale soup recipe. To make afitclass lentil kale soup you need 13 ingredients and 10 steps. Here is how you do that.

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