Recipe Rhubarb Vegetable Soup

INGRÉDIENTS

1 cup dried lentils or a mixture of dried beans, peas, lentils, and barley (you can use a mixture of dried beans, peas, lentils, and barley instead of just lentils.)
2 1/2 tsp. vegetable oil (example: olive oil)
2 cups chopped, fresh carrots
2 cups chopped, fresh celery
2 medium onions, chopped
1 cup finely chopped rhubarb
7 cups boiling water
6 tablespoons chicken or beef soup stock (I used 6 large bouillon cubes)
1/4 cup parsley, divided (I used dried parsley)
salt and pepper to taste
6 tablespoons sour cream, yogurt, or crème fraîche, for garnish

PRÉPARATION

You can use beef or chicken broth or soup for this vegetable soup.
Soak the lentils or dried bean mixture in a bowl of boiling water before starting to prepare the soup.
In a bowl, stir the chicken (or beef) soup base into 7 cups of boiling water to dissolve.
In a Dutch oven, heat the vegetable oil over medium heat, then add the onions, salt and pepper to taste, and sauté them.
Add the chopped carrots and celery and sauté together for about 6 minutes, or until the vegetables begin to soften.
Add the chopped rhubarb and half of the parsley, and continue sautéing for a little longer.
Drain the lentils (or mixed dried beans) and add them to the pan.
Add the beef (or chicken) base, season with salt and pepper to taste, and bring to a boil.
With the pot lid slightly ajar, reduce the heat to low and let Simmer for about 25 minutes or until the lentils are tender. Allow the rhubarb vegetable soup to cool slightly and serve with a sprinkle of parsley and a dollop of yogurt, sour cream, or crème fraîche.