Rhubarb-Lentil Soup with Crème Fraîche

Name: Rhubarb-Lentil Soup with Crème Fraîche
Yield: 6 servings (serving size: about 1 1/3 cups soup and 1 tablespoon crème fraîche mixture)
Ingredients: 1 ½ cups boiling water; ¾ cup dried petite green lentils; Cooking spray; 2 cups finely chopped carrot; 1 ¾ cups finely chopped celery; 1 ½ cups finely chopped red onion; ¼ cup chopped fresh parsley; 2 cups chopped rhubarb (about 12 ounces); 4 cups fat-free, less-sodium chicken broth; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon chopped fresh dill; 6 tablespoons crème fraîche; Dill sprigs (optional)

9 Ratings
8 Reviews

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.

By Deborah Madison

Recipe by Cooking Light May 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:

6 servings (serving size: about 1 1/3 cups soup and 1 tablespoon crème fraîche mixture)

Nutrition Info

Directions

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

Advertisement
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.

Nutrition Facts

Per Serving:

187 calories; calories from fat 29%; fat 6.1g; saturated fat 3.3g; mono fat 1.4g; poly fat 0.4g; protein 8.5g; carbohydrates 25.4g; fiber 7.3g; cholesterol 14mg; iron 2.2mg; sodium 523mg; calcium 96mg.

Sort by: Newest

Newest Oldest

Vicuska

05/22/2014

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

EllenDeller

07/02/2012

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

02/12/2012

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

05/09/2011

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

05/04/2011

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

05/08/2010

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

01/11/2010

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

04/26/2009

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

Back to Rhubarb-Lentil Soup with Crème Fraîche

All Reviews for Rhubarb-Lentil Soup with Crème Fraîche

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party