Rhubarb Lentil Soup

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?

23 thoughts on “Rhubarb Lentil Soup

  1. I’ve never used rhubarb like this- didn’t even realize it would go savory! My grandma used to make a pie with it– so I think sweet! This looks amazing though.
    Hope you feel better this week. That stinks that you got sick the first week of work.

  2. I used to think rhubarb in a savoury dish was strange idea, then I made a Rhubarb Lentil curry and loved it. Its my favourite way of eating rhubarb in a savoury dish. See link below. But I am also liking your soup with the hierloom carrots, wonderfully presented and photographed. I hope you are feeling much better Kimmy, not nice starting a new job and then getting a nasty cold. Take care

  3. Well done on getting through the week – the first week is tiring in a new job (don’t I know) so I think you did really well. And I love the sound of this soup – I have tried rhubarb in a few savoury dishes which I enjoyed but not for ages and I love anything with red lentils

  4. Rhubarb is around quite a bit here at the moment. I love it in sweet things, I don’t think I have ever thought about using it in savoury! But it makes sense. The soup sounds good. Hope you are feeling better.

  5. I hope you’re feeling better now! I have never used rhubarb in anything before. I think someone told me it’s poisonous and then I got nervous that I’d kill someone if I cooked it wrong. I think this looks so amazing though and since I’m not feeling great either (I think it’s allergies though) this would be perfect. Now I just need to find some rhubarb and pluck up some courage to actually cook it lol.

    1. Finally better. It’s the cold that wanted to last forever!
      The leaves are poisonous – just the leaves. Typically when you buy it at the store or market, they have the leaves already removed. Just be sure to chop the bottoms off anyway. I promise you won’t die 😉

  6. I hope you are feeling much better by now! This soup looks amazing. I don’t believe I’ve ever had rhubarb, but I’d be willing to try it in this soup!

  7. Hi Kimmy, What a delectable treat! I am a big fan of hearty soups! I can’t wait to make this! Thank you for sharing your delicious Rhubarb Lentil Soup recipe with us on the Plant-Based Potluck Party Blog Hop. I’m pinning and sharing.

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