Rhubarb Lentil Soup

Difficulty:

Basic

40

minutes

Servings:

2

A recipe allowed in a / diet.

Say hello to the mighty rhubarb, again! This time in a delicious vegetable soup where it is costarred by lentil. Vegetable but not vegetarian, because we flavored it with chicken stock. For a creamier experience, better serve this soup with a tablespoon or two of heavy cream.

Nutritional Chart

Calories: 478 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 27 g
  • 12 g
  • 69 g

Ingredients Needed for Rhubarb Lentil Soup

⅔ cup red lentils
hot water
1 onion, diced
2 carrots, diced
3 rhubarb stalks, chopped
salt
3 cups of chicken stock
2 tablespoons of heavy cream
dill for garnishing

How to Make Rhubarb Lentil Soup

  1. Add the lentils to a bowl and cover them with hot water. Let them soak for 15 minutes.
  2. Heat 2 teaspoons of vegetable oil in a pot over low heat. Add the onion and carrots. Stir in for 30 seconds.
  3. Add the rhubarb. Cook and stir for 2-3 minutes, then add the soaked lentils.
  4. Season with salt, add the chicken stock, stir, cover with the lid and boil for 25 minutes.
  5. Transfer about 1/2 of the cooked veggies to a blender and blend them. Transfer the blend back into the pot, mix and serve with heavy cream and dill.
5
(3)

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