3/4 cup lentils
1 tablespoon extra virgin olive oil
2 medium carrots, small dice
2 stalks celery, small dice
1 large onion, chopped
1/4 cup chopped fresh parsley
2 cups chopped fresh rhubarb
4 cups chicken or vegetable broth
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
6 tablespoons yogurt or sour cream
Heat oil in a soup pot over medium-high heat. Add the carrots, celery and onion; sauté for a few minutes. Add parsley and rhubarb and cook a few more minutes.
Add broth and lentils, bring to a simmer and cook on medium-low heat for 45 minutes or until lentils are soft. Remove from heat; let cool 5 minutes.
Use an immersion blender and partially blend, leaving some lentils intact. Stir in salt and pepper. Combine chopped dill and yogurt in a small bowl. Top soup with this mixture.
Although rhubarb, in the botanical sense is a vegetable, it’s usually treated as a fruit by consumers. A
relative of buckwheat, rhubarb has an earthy and acerbic flavor. Fresh rhubarb is a very good source
of dietary fiber and is beneficial for those suffering from indigestion.