Rhubarb & Red Lentil Soup With Dukkah

• 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

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!

olive oil, carrots, cabbage, rhubarb, red lentil, chicken stock, salt, parsley, parsley, dukkah

Taken from www.food.com/recipe/rhubarb-red-lentil-soup-with-dukkah-500456 (may not work)