Creamy Mushroom, Kale, & Lentil Soup

Monday, August 14, 2017

serves 4

What You Need
3/4 cup green lentils
1 TBS olive oil
1/3 cup onion, diced
1 lb mixed mushrooms, sliced
Sea salt & pepper, to taste
2 garlic cloves, minced
2 TSP fresh thyme leaves
2 TBS lemon juice
2 TSP coconut aminos
3 cups chicken broth 
1/3 cup almond milk
4 kale stalks, stems removed & leaves chopped

Directions
1. Fill medium sauce pan halfway with water and heat over medium/high heat. Once boiling, add lentils and a pinch of salt. Cook for about 20 minutes, or until tender, and then drain and set aside.
2. In a medium/large soup pot, heat olive oil over medium heat. Once warm, add onion and cook until lightly browning and translucent. 
3. Add mushrooms and season with salt and pepper. Let them sit, without stirring for 2 minutes.
4. Next add in the garlic and thyme. Stir everything together well. 
5. Turn heat up to medium/high and add in the lemon juice, coconut aminos, lentils, chicken broth, and almond milk. Stir everything and bring to a boil. Then, turn heat down to a simmer. 
6. Place half of the soup in a blender or food processor and process until smooth. Add back to the soup pot with the kale and stir everything together. Add salt and pepper to taste.
7. Enjoy your delicious and fiber filled meal!

| via The First Mess

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