LOTS OF RHUBARB HAS COME INTO THE SOUP KITCHEN SOOOOO RHUBARB SOUP ENJOY DAN:

RHUBARB LENTIL SOUP by CHEF DAN:
Serves 20 or so

INGREDIENTS:
15 cups water
2 tablespoons butter
6 cups lentils
10 pounds rhubarb
8 stalks of celery, finely chopped
5 onions, finely chopped
7 carrots, finely chopped
2 cups sugar
1 tablespoon cinnamon
2 tablespoons vanilla
1/4-cup cornstarch
2 tablespoons water
1 tablespoon lemon juice

DIRECTIONS:

1. Wash fresh rhubarb and remove skins and chop.
2. In a stock pot add butter over medium-heat and heat until sizzling.
3. Add celery, onions, and carrots.
4. Sauté for 4 minutes.
5. Add rhubarb and sauté 3 more minutes.
6. Add water, lentils, sugar, cinnamon, vanilla, and lemon juice.
7. Bring to a boil.
8. Cover, reduce heat and simmer for 40 minutes or until lentils are tender.
9. Add a little water to the cornstarch and mix.
10. A dd to the rhubarb mixture, stirring until slightly thickened.
11. Season with salt and pepper.

ENJOY DAN: BON-APPETITE!!