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TURKISH LENTIL SOUP WITH SHIITAKE AND KALE

TURKISH LENTIL SOUP WITH SHIITAKE AND KALE

2 c. Organic Dry Lentils, Picked and Rinsed
2 Tbs. Turkish Olive Oil (or any extra virgin olive oil you prefer)
3 Qt. Vegetable Stock
2 c. Shitake Mushrooms, Sliced
2 c. 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 c. Fennel Bulb, Small Diced
½ Lrg. White Onion, Small Diced
Salt and Pepper (to taste)

METHOD:

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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