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    You are in: Home / Recipes / Rhubarb & Red Lentil Soup With Dukkah Recipe
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    Rhubarb & Red Lentil Soup With Dukkah

    Rhubarb & Red Lentil Soup With Dukkah. Photo by mickeydownunder

    1/1 Photo of Rhubarb & Red Lentil Soup With Dukkah

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mickeydownunder's Note:

    Always inspired by what we read and see! I created this dish for the global event Food Revolution Day lead by Jamie! (Oliver) ORIGINAL SOURCE: http://whatsonthelist.net/2013/05/17/5739/

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat large pot on stove over medium heat; add oil.
    2. 2
      Saute carrots, cabbage and leeks for 4 minutes; stirring frequently.
    3. 3
      Add rhubarb, continue to stir frequently for an additional 4 minutes.
    4. 4
      Stir in lentils.
    5. 5
      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.
    6. 6
      NOTE.
    7. 7
      If lentils are not soft, continue cooking for a few more minutes.
    8. 8
      Remove pot from heat; puree with immersion blender.
    9. 9
      Stir in parsley; season to taste.
    10. 10
      Top with dukkah, parsley and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Rhubarb & Red Lentil Soup With Dukkah

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 104.7
     
    Calories from Fat 32
    31%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 4.8 mg
    1%
    Sodium 258.0 mg
    10%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.7 g
    23%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    red lentils

    dukkah

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