Rhubarb & Red Lentil Soup With Dukkah

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 3 small carrots, peeled, diced
• 1/4 head cabbage, sliced thin
• 1 leek, quartered, sliced
• 1 cup rhubarb, peeled, sliced
• red lentil
• 4 cups chicken stock
• salt and pepper
• 1/4 cup parsley, finely chopped
• parsley, garnish (optional)
• 1/2 teaspoon dukkah

Recipe

• 1 heat large pot on stove over medium heat; add oil.
• 2 saute carrots, cabbage and leeks for 4 minutes; stirring frequently.
• 3 add rhubarb, continue to stir frequently for an additional 4 minutes.
• 4 stir in lentils.
• 5 add chicken broth, bring to a boil; reduce heat to simmer, cover pot, cook for 20 minutes, stirring a couple of times to make sure the lentils do not stick.
• 6 note.
• 7 if lentils are not soft, continue cooking for a few more minutes.
• 8 remove pot from heat; puree with immersion blender.
• 9 stir in parsley; season to taste.
• 10 top with dukkah, parsley and enjoy!