Rhubarb Lentil Soup

Ingredients:

1 1/2 cups boiling water
3/4 cup dried petite green lentils
Cooking spray
2 cups finely chopped carrots
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
1/4 cup chopped fresh parsley or 1 t dried parsley
2 cups chopped rhubarb 
4 cups less-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; sauté for 4 minutes. Add rhubarb, and sauté for 3 minutes. 

Drain lentils, and add lentils to pan. Stir in broth and salt and pepper; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

Eat as is or 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 and serve.
*original recipe from www.myrecipe.com