Creamy Mushroom Lentil Soup

Inspired by this – Original Recipe

Warm up to a cozy, savory, super easy to make, healthy soup this winter!  I discovered this recipe when I got home from work, was freezing, had mushrooms and kale that needed to be eaten (always a problem when 90% of the groceries are perishable) and wanted something that was going to make me feel all warm and fuzzy inside.  Sooooooo I  used my extremely advanced problem solving skills and typed in “kale mushroom lentil soup” in google and this is what I discovered.

Here are the ingredients I used

*not included in the picture are the mushrooms

1 cup dry lentils, rinsed
1 tablespoon olive oil
1/2 cup green onion chopped
1 lb mixed mushrooms sliced
1 can garbanzo beans
your preference – sea salt and ground black pepper
2 cloves of garlic, minced
2 teaspoons fresh basil leaves, minced
2 tablespoons lemon juice
2  teaspoons coconut aminos
1 ½ cups vegetable stock
1/3 cup unsweetened coconut milk
4 kale stalks, chopped

Step 1: begin cooking the lentils

Step 2: In a large pot heat the olive oil on low and add green onions

Step 3: When onions are translucent add mushrooms (add salt and pepper as desired)

Step 4: Once mushrooms are “glistening” add the garlic and basil

Step 5: Add coconut aminos and lemon juice

Step 6: Add the cooked lentils, garbanzo beans, vegetable stock and coconut milk to the pot, stir and bring to boil

Step 7: Ladle about 1/2 of the pot into a blender and blend until smooth (this makes the creamy part)

Step 8: Pour blended ingredients into the pot and add the kale

Step 9: Let kale soften ( few minutes)

Step 10: serve and if you like an extra crunch add some sunflower seeds

Enjoy!

To learn about the amazing health benefits of mushrooms click here.