Celebrity Chef Kai Chase | TURKISH LENTIL SOUP
Welcome to Kai Chase’s New American Cuisine & Healthy Lifestyle…. Kai brings her style of New American cuisine to the forefront by combining healthy, comforting foods with exotic twists and simple techniques. Her approach to America’s melting pot of contemporary cooking, are influenced by her native California upbringing combined with roots of International and ethnic flare.
TURKIS, LENTIL, SOUP, KALE, SHITAKE
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29 Dec Turkish Lentil Soup with Shitake and Kale

Turkish Lentil Soup

TURKISH LENTIL SOUP WITH SHITAKE 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!

 

RECIPE COURTESY OF CHEF KAI CHASE, COPYRIGHT 2016

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Michelle Laidlaw
Laidthelaw@yahoo.com
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