Very flavorful and a unique way to use rhubarb and creme fraiche! Perfect spring soup served with salad and a roll.
Rhubarb-Lentil Soup with Crème Fraîche
melismc Posted: 04/27/09
Bethany10 Posted: 05/09/10
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.
cathy78 Posted: 01/11/10
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.
deanderson2000 Posted: 05/09/11
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!
dmleach Posted: 05/04/11
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.
groovyrooby Posted: 02/12/12
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.
EllenDeller Posted: 07/02/12
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!