TURKISH LENTIL SOUP WITH SHIITAKE AND KALE - Chef Kai Chase

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))