CHICKEN AND LENTIL SOUP FOR EH SOUP KITCHEN ENJOY DAN:

CHICKEN AND LENTIL SOUP WITH SPIRALIZED VEGETABLES FOR THE SOUP KITCHEN

                                                                                                               By CHEF DAN:

Serves 30-40

INGREDIENTS:

3 tablespoons butter

2 tablespoons vegetable oil

5 onions, chopped

6 carrots, spiralized

4 turnips, spiralized

4 zucchini, spiralized

5 celery ribs, chopped

1 (16 Oz) can sliced mushrooms

1 bottle dry white wine

22 cup chicken broth

5 cups lentils

8 pounds cooked chicken, diced

6 bay leaves

1 5 pound can have diced tomatoes

8-star anise

3 tablespoon s EACH paprika and turmeric

2 tablespoons EACH ginger powder, and fish sauce

1/4-cup lemon juice

DIRECTIONS:

1.    Melt butter and oil in a soup pot over medium-high heat when sizzling.

2.    Add onions and next 6 ingredients, cook for 5-7 minutes.

3.    Stir in wine, chicken broth, and lentils

4.    Bring to a boil.

5.    Add bay leaves and next 6 ingredients; reduce heat and simmer for 1 hour.

6.    Stirring from time to time.

7.    Add 1/4-cup lemon juice.

8.    Stir in diced chicken and season with salt and pepper to taste.

9.    Cook until heated through.

10. Remove bay leaves.

ENJOY DAN:                                                             SHARE LIFE LOVE AND FOOD!!