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Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
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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.

Deborah Madison
Recipe by Cooking Light May 2008

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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)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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

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.
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