TURKISH LENTIL SOUP WITH SHIITAKE AND KALE
TURKISH LENTIL SOUP WITH SHIITAKE AND KALE - Chef Kai Chase Skip to content Follow Us!
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Cooking tools:
- Immersion blender
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Can opener
Ingredients
- 2 Cups Organic Dry Lentils (Picked and Rinsed)
- 2 Tbs. Turkish Olive Oil ((or any extra virgin olive oil you prefer))
- 3 Qt. Vegetable Stock
- 2 Cups Shitake Mushrooms (Sliced)
- 2 Cups 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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