Name: TURKISH LENTIL SOUP WITH SHIITAKE AND KALE
Ingredients: 2 Cup Organic Dry Lentils (Picked and Rinsed); 2 Tbs. Turkish Olive Oil ((or any extra virgin olive oil you prefer)); 3 Qt. Vegetable Stock; 2 Cup Shitake Mushrooms (Sliced); 2 Cup Organic Curly Kale (Stems removed and Coarsely Chopped); 1 28oz. c. Organic Whole Peeled Tomatoes (Juiced removed); 2 Bay Leaves; 2 Tbs. Fresh Thyme (Stems Removed); 2 Celery Stalks (Small Diced); 3 Carrots (Small Diced); ½ Cup Fennel Bulb (Small Diced); ½ Lrg. White Onion (Small Diced); Salt and Pepper ( (to taste))

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TURKISH LENTIL SOUP WITH SHIITAKE AND KALE

Chef Kai Chase

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Ingredients

2 Cup Organic Dry Lentils Picked and Rinsed
2 Tbs. Turkish Olive Oil (or any extra virgin olive oil you prefer)
3 Qt. Vegetable Stock
2 Cup Shitake Mushrooms Sliced
2 Cup Organic Curly Kale Stems removed and Coarsely Chopped
1 28oz. c. Organic Whole Peeled Tomatoes Juiced removed
2 Bay Leaves
2 Tbs. Fresh Thyme Stems Removed
2 Celery Stalks Small Diced
3 Carrots Small Diced
½ Cup Fennel Bulb Small Diced
½ Lrg. White Onion Small Diced
Salt and Pepper (to taste)

Instructions

In a large Dutch oven on medium heat add the oil then add the carrots, onion, fennel and celery and sweat until translucent, approximately 5-6 minutes.
Add in the bay leaf, lentils, thyme, tomatoes, mushrooms and the stock. Stir to combine all ingredients.
Increase the heat, add the kale and bring to a boil. Lower the heat, cover and simmer until the lentils are tender, approximately 40-45 minutes.
Remove the bay leaves and using a hand blender puree to your preferred consistency. Enjoy!