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.
Nice and tasty recipe 🙂
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