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TURKISH LENTIL SOUP WITH SHIITAKE AND KALE

TURKISH LENTIL SOUP WITH SHIITAKE AND KALE

  • 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))

  1. 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.

  2. Add in the bay leaf, lentils, thyme, tomatoes, mushrooms and the stock. Stir to combine all ingredients.

  3. 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.

  4. Remove the bay leaves and using a hand blender puree to your preferred consistency. Enjoy!

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