Rhubarb and Red Lentil Soup with Dukkah

Name: Rhubarb and Red Lentil Soup with Dukkah
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 2 tsp olive oil; 3 small carrots; 0.25 head cabbage; 1 leek; 1 cup rhubarb; red lentil; 4 cup chicken stock; salt and pepper; 0.25 cup parsley; parsley; 0.5 tsp dukkah

Lentils, rhubarb and carrots come together in this Egyptian spice blend, fragrant with dukkah and simmered on the stove.

30 min · Serves 6 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Heat large pot on stove over medium heat; add oil. Saute carrots, cabbage and leeks for 4 minutes; stirring frequently.
4 min
2
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.
3
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.