KATHY'S RHUBARB LENTIL SOUP WITH MEXICAN SOUR CREAM ENJOY DAN:

KATHY’S RHUBARB LENTIL SOUP WITH MEXICAN SOUR CREAM

                                                                                          by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-cups boiling water

3/4-cups green lintels

1 tablespoon olive oil

2 carrots, finely chipped

3 stalks celery, finely chopped

I onion, chopped

1/2-fennel bulb, finely chopped

2 cups rhubarb, chopped

4 cups vegetarian broth

Sea salt and freshly ground black pepper to taste

1 tablespoon fresh dill, chopped

6 tablespoons Mexican sour cream

DIRECTIONS:

1.   Pour 1-1/2-cups boiling water over lentils in a bowl.

2.   Let stand 10 minutes.

3.   Heat olive oil in a skillet over medium-high heat and when sizzling.

4.   Add carrots and next 4 ingredients and sauté for 4-5 minutes.

5.   Add rhubarb, and sauté for 3 minutes.

6.   Stir in vegetables broth and sea salt; bring to a boil.

7.   Cover reduce heat, simmer for 35 minutes or until lentils are soft.

8.   Remove from heat and let cool for about 5-7 minutes.

9.   Place in blender and blend until smooth.

10.                Return pureed mixture to the skillet, stir in pepper.

11.                Cook until heated through.

12.                Combine chopped dill and Mexican cream cheese in a bowl.

13.                Served sour cream mixture on top of the soup.

ENJOY DAN:                                    SING SONGS AND PLANT LENTIL SEEDS!!