Recipe

Lentil -Kale Soup

Lentil -Kale Soup

 
  • PREP
    mins
  • COOK
    mins
  • SERV
    4

Ingredients:

  • 1 pound boneless skinless chicken (white or dark)
  • 2 tablespoons extra virgin olive oil
  • 8-6 inch celery stalks, diced
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 1/2 bunch of kale, chopped
  • 2 cups shitake mushrooms, chopped or sliced
  • 1 cup brown lentils, rinsed
  • 3 teaspoons thyme (fresh or dried)
  • 4 teaspoons oregano (dried)
  • 2 teaspoons Celtic sea salt
  • 10 cups chicken broth
  • 1/8 cup sea vegetables (kelp, arame)
  • 1 jalapeno pepper, diced-seeds included (optional-for a spicy kick)
  1. Heat the olive oil over medium heat in a soup pot.
  2. Once it is hot, add the chicken, diced onion and celery and cook until translucent (~5 min.). Add the garlic and cook 1 minute
  3. Pour in the chicken stock and add remaining ingredients. Cover and reduce heat to simmer for 45 minutes or until lentils and kale are tender.
  4. Serve in soup bowls (remainder of soup may be frozen to be eaten at later time)