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Rhubarb & Red Lentil Soup With Dukkah

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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: http://whatsonthelist.net/2013/05/17/5739/”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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