Rhubarb-Lentil Soup with Crème Fraîche

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Soaking the lentils in hot water helps them cook a bit more quickly when they're added to the soup. Because of rhubarb's likeness to the tangy herb sorrel, this dish plays off classic lentil-sorrel soup.

Yield: 6 servings (serving size: about 1 1/3 cups soup and 1 tablespoon crème fraîche mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 29%
  • Fat: 6.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.5g
  • Carbohydrate: 25.4g
  • Fiber: 7.3g
  • Cholesterol: 14mg
  • Iron: 2.2mg
  • Sodium: 523mg
  • Calcium: 96mg

Ingredients

  • 1 1/2 cups boiling water
  • 3/4 cup dried petite green lentils
  • Cooking spray
  • 2 cups finely chopped carrot
  • 1 3/4 cups finely chopped celery
  • 1 1/2 cups finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 cups chopped rhubarb (about 12 ounces)
  • 4 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill
  • 6 tablespoons crème fraîche
  • Dill sprigs (optional)

Preparation

  1. 1. Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
  2. 2. 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 chicken broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
  3. 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. 4. Combine chopped dill and crème fraîche in a small bowl. Serve crème fraîche mixture on top of soup; garnish with dill sprigs, if desired.
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