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Tangy Rhubarb Lentil Soup

May 20, 2010
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Rhubarb may be recognized as the “vegetable for pies,” but it also makes a decent savory dish as well.  This recipe turned out a bit more tangy than savory, but I appreciated the lunch and the versatility of this ambiguous ingredient. The idea for the recipe, like many of mine, depended upon what I already had available in my refrigerator and pantry.  Rather than deplete rhubarb of color and tartness altogether, I wanted to play on its strengths for this soup.  The flavor stirs a summer taste and only gets me excited for the forecasted sunshine this remaining week!

Tangy Rhubarb Lentil Soup
Serves 4

2 c. lentils
2 c. water
2 c. broth
1 medium shallot, diced
2 cloves garlic, minced
2 c. rhubarb, chopped and divided
1 tsp. granulated sugar
1 tsp. mint leaves
1 TBS fresh cilantro, plus more for topping

To Do:
1: Add lentils and water to a saucepan, cover and cook until softened.  Add some broth if needed as they cook.
2: When lentils are soft, add broth and simmer.
3: Sautee shallot, garlic and 1 cup rhubarb about 2 minutes, then add to lentils.
4: Sautee remaining rhubarb with sugar about 3 minutes. Careful not to overcook and lose too much color.
5: Add remaining rhubarb, mint leaves and cilantro to lentils.  Simmer for about 10-15 minutes, stirring occasionally.
6: Top with cilantro and enjoy.

One Comment leave one →
  1. daynemercy permalink
    May 25, 2010 6:46 am

    This is a recipe I’m going to try soon. I love lentils, and I love rhubarb – who knew you could combine them! I’m making a lot of soups now for a friend who’s dealing with chemo and has a hard time eating solids, and I’m running out of new recipes, so this comes to me just at the right time. Thanks!

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