Kale Lentil Mushroom Soup. Easy Plant Based Recipe.
4 servings, 30 minutes
1 bunch of Organic Kale
1 cup sliced Organic Mushrooms
2 tbsp Extra Virgin Olive Oil (EVOO)
1 cup Brown Lentils
1 cup of Organic Low Sodium Vegetable Broth
How to Make
Wash kale well under water and remove from the stems. Then chop kale into smaller pieces.
Add 2 tbsp of EVOO (feel free to add in garlic) to a pot.
Add in the kale to the pot. Massage the kale in the EVOO with your hands for about 1 minutes. This will help to soften the kale, which is better for digestion. You can also squeeze lemon on it too.
Heat the kale on the stove on low to medium heat for about 5 mins.
Then add in 1 cup vegetable broth and 3 cups of water.
Cook on medium heat for about 10 minutes. Add in the mushrooms. Then reduce to low heat.
In the meantime add one cup of lentils to a pot, and 3 cups of water. Bring to boil. Once it starts to boil reduce to a simmer, cover and cook for 15 minutes.
After 15 minutes you can add the lentils to the kale pot and let sit for a bit on a simmer for a few minutes, then serve.
Add kale and lentils to the soup bowl.
Top with rice crackers, sprinkle turmeric and black pepper.
Products Used In This Recipe
Dutch Oven *the green color is no longer available
Eat well. Feel good. Be Happy.
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