Sweet and savoury flow together in this comforting soup. A perfect soup to slurp while watching spring showers out your window.
I don’t typically associate soup with spring. I am definitely a girl who enjoys warm foods in cooler months and vice versa. But would you believe the first day of work at my new job I was stricken with a nasty cold? I actually thought I was going to have to call in sick my second day of my new job :/ I got home after the first day, opened a can of soup and fell into bed and slept for 12 hours. Yup. Great way to start a new job. I ended up having to take evil over the counter medicine to feel ok enough to trek in the rest of the week, something I haven’t done in over a decade. By the time the weekend rolled around I was still sick (I actually still am a bit!), but had enough energy to make this warm, comforting soup.
I couldn’t believe my eyes when I spied some fresh rhubarb at the Farmer’s Market. Score! That with some gorgeous heirloom carrots & tomatoes, I was set.
Rhubarb Lentil Soup
1 tbsp olive oil
3 large carrots, peeled & thinly sliced
3 stalks of celery, thinly sliced
1 cup of red lentils
1 cup of chopped rhubarb (fresh if you can get it, but frozen works well)
2 vegetable bouillon cubes + 4 cups of water
1 tomato, chopped
1 handful of chopped parsley
Heat a medium sized pot on the stove at medium heat. Add the olive oil and the carrots. Sautée the carrots for 8-10 minutes (I prefer mine soft in soup), then add the celery and sautée for a few more minutes. Rinse your lentils and then add them with the vegetable bouillon cubes, water and tomato and cook for 10 minutes. Add the rhubarb and parsley and cook for another 10 minutes.
Full disclosure, I actually posted this recipe a few years ago and decided to tweak it slightly and take new pictures. I can’t believe the old pictures… goes to show what some practice will do 😉
What’s your favourite way to use rhubarb?