Rhubarb Red Lentil Soup With Dukkah Recipes

RHUBARB-LENTIL SOUP WITH CREME FRAICHE

Steps:

• Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
• Heat a dutch oven over medium high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; saute for 4 minutes. Add rhubarb and saute for 3 minutes. Drain lentils and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender.
• Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid to allow steam to escape. secure blender lid on blender. Place a clean towel over opening in blender lid to avoid spatters. Blend until smooth. return pureed mixture to pan; stir in pepper.
• Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs.

RHUBARB & RED LENTIL SOUP WITH DUKKAH

Steps:

• Heat large pot on stove over medium heat; add oil.
• Saute carrots, cabbage and leeks for 4 minutes; stirring frequently.
• Add rhubarb, continue to stir frequently for an additional 4 minutes.
• Stir in lentils.
• 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.
• NOTE.
• If lentils are not soft, continue cooking for a few more minutes.
• Remove pot from heat; puree with immersion blender.
• Stir in parsley; season to taste.
• Top with dukkah, parsley and enjoy!