Rhubarb & Red Lentil Soup With Dukkah |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Always inspired by what we read and see! I created this dish for the global event Food Revolution Day lead by Jamie! (Oliver) ORIGINAL SOURCE: /2013/05/17/5739/ Ingredients:
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 |
Directions:
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!
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