Best 2 Rhubarb Lentil Soup Recipes

**Embark on a Culinary Journey with Rhubarb Lentil Soup: A Symphony of Flavors**

Indulge in a culinary masterpiece that harmoniously blends the vibrant tartness of rhubarb with the earthy goodness of lentils, creating a symphony of flavors that will tantalize your taste buds. This vibrant soup is not only a delightful treat for the palate, but also a nourishing and healthy meal that embraces the goodness of fresh produce. Join us on this culinary adventure as we unveil the secrets behind this remarkable dish, exploring variations that cater to diverse dietary preferences and preferences. From classic preparations to vegan and gluten-free adaptations, this collection of recipes ensures that everyone can savor the delectable flavors of rhubarb lentil soup.

Here are our top 2 tried and tested recipes!

RHUBARB & RED LENTIL SOUP WITH DUKKAH

Rhubarb & Red Lentil Soup With Dukkah image

Always inspired by what we read and see! I created this dish for the global event Food Revolution Day lead by Jamie! (Oliver) ORIGINAL SOURCE: http://whatsonthelist.net/2013/05/17/5739/

Provided by mickeydownunder

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
3 small carrots, peeled, diced
1/4 head cabbage, sliced thin
1 leek, quartered, sliced
1 cup rhubarb, peeled, sliced
red lentil
4 cups chicken stock
salt and pepper
1/4 cup parsley, finely chopped
parsley, garnish (optional)
1/2 teaspoon dukkah

Steps:

Heat large pot on stove over medium heat; add oil.
Saute carrots, cabbage and leeks for 4 minutes; stirring frequently.
Add rhubarb, continue to stir frequently for an additional 4 minutes.
Stir in lentils.
Add chicken broth, bring to a boil; reduce heat to simmer, cover pot, cook for 20 minutes, stirring a couple of times to make sure the lentils do not stick.
NOTE.
If lentils are not soft, continue cooking for a few more minutes.
Remove pot from heat; puree with immersion blender.
Stir in parsley; season to taste.
Top with dukkah, parsley and enjoy!

Nutrition Facts : Calories 104.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 4.8, Sodium 258.1, Carbohydrate 13.4, Fiber 2.4, Sugar 5.8, Protein 5.2

RHUBARB-LENTIL SOUP WITH CREME FRAICHE

Rhubarb-Lentil Soup With Creme Fraiche image

Make and share this Rhubarb-Lentil Soup With Creme Fraiche recipe from Food.com.

Provided by Borealis Beegirl

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups boiling water
3/4 cup dried petite green lentil
cooking spray
2 cups finely chopped carrots
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onions
1/4 cup chopped fresh parsley
2 cups chopped rhubarb, about 12 ounces
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh dill
6 tablespoons creme fraiche
dill sprigs (optional)

Steps:

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; saute for 4 minutes. Add rhubarb and saute for 3 minutes. Drain lentils and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender.
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 spatters. Blend until smooth. return pureed mixture to pan; stir in pepper.
Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs.

Nutrition Facts : Calories 207.7, Fat 7, SaturatedFat 3.8, Cholesterol 20.6, Sodium 764.1, Carbohydrate 25.9, Fiber 10.2, Sugar 5.3, Protein 11.1

Tips:

Choose the right lentils: For this soup, red or green lentils are the best choices. They cook quickly and break down easily, creating a creamy texture.
Use fresh rhubarb: Fresh rhubarb is best for this soup, as it has a tart and tangy flavor. If you can't find fresh rhubarb, you can use frozen rhubarb, but thaw it completely before using.
Don't overcook the rhubarb: Rhubarb can become mushy if it is overcooked. Add it to the soup towards the end of the cooking time, and simmer for just a few minutes until it is tender but still holds its shape.
Season to taste: This soup is very versatile, so you can adjust the seasonings to your liking. Add more salt, pepper, or herbs as desired.
Serve with your favorite toppings: This soup is delicious served with a dollop of yogurt, a sprinkle of fresh herbs, or a crunchy crouton.

Conclusion:

Rhubarb lentil soup is a delicious and healthy way to enjoy the flavors of spring. It is easy to make, and it can be tailored to your own taste preferences. Whether you serve it as a light lunch or a hearty dinner, this soup is sure to please everyone at the table.