Photo: Becky Luigart-Stayner; Styling: Jan Gautro
6 servings (serving size: about 1 1/3 cups soup and 1 tablespoon crème fraîche mixture)

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.

How to Make It

Step 1

Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Vicuska's Review

May 22, 2014
The rhubarb was a surprising addition to the soup. Not my favorite lentil soup, but it was very very pleasant.

AimeeActivist's Review

May 15, 2013

EllenDeller's Review

July 02, 2012
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!

groovyrooby's Review

February 12, 2012
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.

deanderson2000's Review

May 09, 2011
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's Review

May 04, 2011
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.

Bethany10's Review

May 09, 2010
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's Review

January 11, 2010
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.

melismc's Review

April 27, 2009
Very flavorful and a unique way to use rhubarb and creme fraiche! Perfect spring soup served with salad and a roll.