INDIAN SPICED LENTIL SOUP WITH RHUBARB WITH KALE ENJOY DAN:

INDIAN SPICED LENTIL SOUP WITH RHUBARB FOR THE SOUP KITCHEN

                                                                                                    By CHEF DAN:

Serves 20-30

INGREDIENTS:

3 tablespoon olive oil

2 tablespoon mustard seeds

2 teaspoons cumin seeds

1 onion, chopped

1 thumb-size fresh ginger, grated

3 garlic cloves, minced

8 potatoes, diced

1/2-cup raisins

3 cups lentils, rinsed and drained

14 cup vegetable broth

1 pound fresh chopped rhubarb, cut into 1/2-inch slices

6 cups fresh kale

DIRECTIONS:

1.   In a dry fry-pan heat seeds over low heat when they start popping.

2.   Take off heat and let cool, then in a spice grinder, pulse until smooth.

3.   In a skillet add 2 tablespoons oil over medium-high heat when sizzling.

4.   Add ginger and sauté for 2 minutes.

5.   Add, garlic and sauté 1 minute season with salt and pepper

6.   Set aside,

7.   Heat remaining 1 tbs. oil in the skillet over medium-heat, when sizzling.

8.   Add onion and raisins and sauté for 10 minutes.

9.   Stir in lentils and broth; bring to a boil.

10.                 Reduce heat and simmer for 25 minutes.

11.                Stir in rhubarb and cook 6 minutes.

12.                Add kale, cover and cook mixture 6 minutes more.

13.                Stir mixture to incorporate rhubarb and kale.

14.                Stir in spice mixture, and ginger garlic mixture.

15.                Heat for about 4 minutes or until heated through.

ENJOY DAN:                                                     BON-APPETITE!!