Lentil and Rhubarb Soup
Rhubarb adds a nice dimension of flavor to this soup
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Ingredients:
3/4 cup lentils
2 cups finely chopped carrot
2 cups finely chopped celery
2 cups finely chopped onion
1/4 cup chopped fresh parsley
2 cups chopped rhubarb (about 12 ounces)
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
6 tablespoons yogurt or sour cream
Dill sprigs (optional)
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Directions:
1. . Heat a Dutch oven over medium-high heat. Add the carrots, celery and onion and saute for a few minutes, add parsley and Rhubarb and cook a few more minutes, this opens up the flavors.
2. Add Broth and Lentils, bring to a simmer and cook on medium-low heat for 1 hour or until lentils are just soft. 3. 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 splatters). Blend until smooth. Return pureed mixture to pan; stir in pepper.
4. Combine chopped dill and yogurt in a small bowl. top soup with this mixture and dill sprig fro garnish if desired.
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