Lentil Soup

I love a good soup…who doesn’t? What I love most about it is the challenge of creating depth of flavor, textural differences, and complete nutrition in one bowl. It’s almost akin to the challenge of an amuse bouche—when you have a single item and only a few bites, they must be exquisite. This soup brings texture in the form of kale, whole lentils, and veggies that still have a bite to them, while having a smooth and flavorful base of pureed lentils and scratch made stock for an unparalleled depth of flavor. All ingredients in this dish are local and organic. Adding local, organic menu items is easy to do and helps grow your business through strategic partnerships. Ask me how.

Mushroom dashi, house veggie stock, lentils, kale, onion, tri-color carrots.