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Before you jump to AFitClass Lentil Kale Soup recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

Wholesome eating promotes a feeling of well being. Increasing our consumption of sensible foods while reducing the intake of unhealthy types plays a part in a more healthy feeling. A salad helps us feel much better than a piece of pizza (physically at any rate). Choosing healthier food choices can be tough when it is snack time. Finding snacks that really help us feel better and enhance our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try some of the following nutritious snacks the next time you need some extra energy?

If you are looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the morning. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than refined grains found in white bread.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

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 only need 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare AFitClass Lentil Kale Soup:

1. Use garlic minced
2. Use olive oil
3. Use pkg mushrooms sliced
4. You need vegetable stock
5. Provide 1 cup lentils. Any kind, black beluga lentils are my favorite, but often use green
6. Take Water
7. Get Soup addition-Italian flavor
8. You need 1/3 cup Tomato paste
9. You need Several cloves of garlic, minced
10. You need oil
11. Take dried oregano
12. Provide 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.

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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