Rhubarb & Red Lentil Soup With Dukkah Recipe

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Ingredients:

Serving

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.06 Kcal (444 kJ)
Calories from fat	28.48 Kcal
		% Daily Value*
Total Fat	3.16g	5%
Cholesterol	5.07mg	2%
Sodium	258.42mg	11%
Potassium	411.43mg	9%
Total Carbs	14.52g	5%
Sugars	6.41g	26%
Dietary Fiber	2.68g	11%
Protein	6.12g	12%
Vitamin C	22.2mg	37%
Vitamin A	0.3mg	8%
Iron	0.4mg	2%
Calcium	57.9mg	6%

Amount Per 100 g
Calories	40.42 Kcal (169 kJ)
Calories from fat	10.85 Kcal
		% Daily Value*
Total Fat	1.21g	5%
Cholesterol	1.93mg	2%
Sodium	98.48mg	11%
Potassium	156.79mg	9%
Total Carbs	5.53g	5%
Sugars	2.44g	26%
Dietary Fiber	1.02g	11%
Protein	2.33g	12%
Vitamin C	8.5mg	37%
Vitamin A	0.1mg	8%
Iron	0.2mg	2%
Calcium	22.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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