Rhubarb & Red Lentil Soup With Dukkah - cooking recipe

Ingredients

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

Preparation

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!