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TURKISH LENTIL SOUP WITH SHIITAKE AND KALE
2 c. Organic Dry Lentils, Picked and Rinsed2 Tbs. Turkish Olive Oil (or any extra virgin olive oil you prefer)3 Qt. Vegetable Stock2 c. Shitake Mushrooms, Sliced2 c. Organic Curly Kale, Stems removed and Coarsely Chopped1 28oz. c. Organic Whole Peeled Tomatoes, Juiced removed2 Bay Leaves2 Tbs. Fresh Thyme, Stems Removed2 Celery Stalks, Small Diced3 Carrots, Small Diced½ c. Fennel Bulb, Small Diced½ Lrg. White Onion, Small DicedSalt and Pepper (to taste)
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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