260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Lentil Rhubarb Soup

August 25, 2011, 2:08 pm

from kitchenproject.com
Serves 4


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.