KALE AND LENTIL SOUP

This soup is warming on a cold winter afternoon. It can be easily made with either leftovers or fresh ingredients in just about fifteen minutes. Kale’s bitter taste is beneficial to the Heart. In addition, mushrooms help cleanse the body and lentils help remove dampness, leading to better digestion and energy flow.

This soup is warming on a cold winter afternoon. It can be easily made with either leftovers or fresh ingredients in just about fifteen minutes. Kale’s bitter taste is beneficial to the Heart. In addition, mushrooms help cleanse the body and lentils help remove dampness, leading to better digestion and energy flow.

Yields1 Serving
 2 Tablespoon olive oil
 3 cloves of garlic
 2 carrots, chopped
 8 cups water
 3 Tablespoons of mushroom powder
 1 1/2 cups of cooked lentils
 1/3 cup of pasta
 1/2 bunch of kale leaves, chopped and thick stems removed
 Salt and pepper (to taste)
1

Saute garlic in olive oil.

2

Add carrots and saute for about 5 minutes.

3

Add water and mushroom powder, and allow the soup to come to a boil.

4

Lower the heat and mix in both the lentils and pasta.

5

When the pasta is al dente, add the kale.

6

Season with salt and pepper to taste and serve.

CategoryCooking Method

Ingredients

 2 Tablespoon olive oil
 3 cloves of garlic
 2 carrots, chopped
 8 cups water
 3 Tablespoons of mushroom powder
 1 1/2 cups of cooked lentils
 1/3 cup of pasta
 1/2 bunch of kale leaves, chopped and thick stems removed
 Salt and pepper (to taste)

Directions

1

Saute garlic in olive oil.

2

Add carrots and saute for about 5 minutes.

3

Add water and mushroom powder, and allow the soup to come to a boil.

4

Lower the heat and mix in both the lentils and pasta.

5

When the pasta is al dente, add the kale.

6

Season with salt and pepper to taste and serve.

KALE AND LENTIL SOUP