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 oz.)
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)

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 sprigs for garnish if desired.

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