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1 cup of lentils
1 bunch of Kale (stemmed and cut into small pieces)
10 cloves of garlic (sliced into approx 1/8 inch pieces)
1 cup of mushrooms (thinly sliced)
1 tablespoon of cracked black pepper
1 tablespoon of oregano
4 cups vegetable stock
3 cups of water
Rinse lentils and put into stock pot. Add vegetable stock and water. Set burner to medium heat.
Sweat the mushrooms and garlic in a saute pan with olive oil just until the water begins to release from the mushrooms but they are not fully cooked.
Add the mushrooms and garlic to the pot with the lentils, then add the kale black pepper and oregano.
Bring to a boil for about a minute or two then turn the heat down cover the pot and let it simmer for 15 to 20 minutes.
If you use store bought stock you won`t need to add salt because there is plenty in the stock. You may want to add more pepper, oregano or some garlic powder depending on your taste.