Rhubarb-Lentil Soup with Crème Fraîche

Very flavorful and a unique way to use rhubarb and creme fraiche! Perfect spring soup served with salad and a roll.

This is possibly the tastiest healthy soup recipe I've ever made. I bought pre-chopped carrots to make the prep easier. I only blended half the mixture as I like a bit of texture in my soups. It was delish! It is a bit ugly though although the dollop of creme fraiche really brightened it up.

I loved this recipe and so did my husband. He is not a soup person, but he said it was delicious and would eat it every night. I did change a couple things. I added a mild ground italian sausage, that made it a little more hearty for us. It gave it a nice mild spicy taste to it. Instead of using fraiche, I mixed dill into sour cream. Yum I'm craving it now. It's too bad rhubarbs aren't in season.

Really good! I used lovage instead of parsley since I had some on hand, and threw in a few fresh shredded spinach leaves. The soup is good on its own, but the creme fraiche/dill really makes the dish!

Tasty, though I'd have liked the kick of the rhubarb to come through with more strength. Hothouse rhubarb is all that's available at my market this early in spring, however, and I understand rhubarb grown outdoors tends to be more sour. I'll likely try this again later in the year once the local rhubarb becomes available.

i have made this several times, and i am always thrilled with the results. the rhubarb adds a stunning lemony note. great and unexpected way to use this seasonal treat. very filling, and the complexity of flavors makes it quite satisfying.

I made one serving of this just for me and found it to be delicious. I added a splash of fresh lemon and used plain yogurt instead of creme fraiche, and I used red (pink) lentils because that's what was in the pantry. I think the red lentils gave it a pretty color, too. Otherwise followed the recipe, adjusted for the amount. Made a great summer lunch with a piece of corn of the cob!