Lentil and Rhubarb Soup

Rhubarb adds a nice dimension of flavor to this soup

Ingredients: 3/4 cup lentils 2 cups finely chopped carrot 2 cups finely chopped celery 2 cups finely chopped onion 1/4 cup chopped fresh parsley 2 cups chopped rhubarb (about 12 ounces) 4 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh dill 6 tablespoons yogurt or sour cream Dill sprigs (optional)

Directions:

1. . Heat a Dutch oven over medium-high heat. Add the carrots, celery and onion and saute for a few minutes, add parsley and Rhubarb and cook a few more minutes, this opens up the flavors.

2. Add Broth and Lentils, bring to a simmer and cook on medium-low heat for 1 hour or until lentils are just soft.

3. Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in pepper.

4. Combine chopped dill and yogurt in a small bowl. top soup with this mixture and dill sprig fro garnish if desired.