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TURKISH LENTIL SOUP WITH SHIITAKE AND KALE - Chef Kai Chase
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TURKISH LENTIL SOUP WITH SHIITAKE AND KALE

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TURKISH LENTIL SOUP WITH SHIITAKE AND KALE

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!
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