Rhubarb-Lentil Soup With Creme Fraiche

• 1 1/2 cups boiling water
• 3/4 cup dried petite green lentil
• cooking spray
• 2 cups finely chopped carrots
• 1 3/4 cups finely chopped celery
• 1 1/2 cups finely chopped red onions
• 1/4 cup chopped fresh parsley
• 2 cups chopped rhubarb, about 12 ounces
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chopped fresh dill
• 6 tablespoons creme fraiche
• dill sprigs (optional)

1. Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
2. 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.
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 spatters. Blend until smooth. return pureed mixture to pan; stir in pepper.
4. Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs.

boiling water, dried petite green lentil, cooking spray, carrots, celery, red onions, parsley, rhubarb, chicken broth, salt, fresh ground black pepper, dill, creme fraiche, dill

Taken from www.food.com/recipe/rhubarb-lentil-soup-with-creme-fraiche-311121 (may not work)