Rhubarb Red Lentil Soup With Dukkah Recipes

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RHUBARB & RED LENTIL SOUP WITH DUKKAH



Rhubarb & Red Lentil Soup With Dukkah image

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/

Provided by mickeydownunder

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

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!

Nutrition Facts : Calories 104.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 4.8, Sodium 258.1, Carbohydrate 13.4, Fiber 2.4, Sugar 5.8, Protein 5.2

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