IN THE GARDEN---------RHUBARB-------- OH YEH BABE----- FRESH RHUBARB ENJOY DAN

RHUBARB- LENTIL SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



8 cups lentils

14 carrots, chopped

12 stocks of celery, chopped

10 onions, chopped

6 garlic cloves, crushed

3 tablespoons fennel seed

1/2 cup of dried parsley

20 cups rhubarb, about 2 pounds, chopped

30 cups chicken broth

2 teaspoons each of salt and pepper

1/2 cup dill, chopped

1 gallon can coconut milk



DIRECTIONS:



1. In a stock pot over medium-high heat, add carrots, celery, onion, f parsley, and garlic and fennel seed.

2. Sauté for about 5-7 minutes or until carrots become are soft.

3. Add rhubarb and sauté for 3-4 minutes.

4. Pour in chicken broth and salt and bring to boil.

5. Add lentils, cover, reduce heat and simmer for 45 minutes.

6. With an immersion blender, blend until smooth. Stir in pepper.

7. Combine chopped dill and coconut milk and stir in.



ENJOY DAN: hallelujah