So basically all the best parts of a
rhubarb crisp with vanilla ice cream — aka
frozen custard — composed in a such a way that when you cut
slices you end up with these lovely layers.
1 tbsp olive oil 3 large carrots, peeled & thinly
sliced 3 stalks of celery, thinly
sliced 1 cup of red lentils 1 cup of chopped
rhubarb (fresh if you can get it, but
frozen works well) 2 vegetable bouillon cubes + 4 cups of water 1 tomato, chopped 1 handful of chopped parsley