Step into a world of unique flavors with our Rhubarb Lentil Soup, a creative culinary creation that pairs the earthy richness of lentils with the tangy sweetness of rhubarb. This wholesome soup is simmered to perfection, allowing the different flavors to meld together in a delightful harmony. The addition of fresh herbs and spices adds depth and complexity, creating a dish that is both comforting and invigorating. It’s a truly one-of-a-kind experience that will tantalize your taste buds and leave you craving more.

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Hello, and welcome to our gourmet corner, where we let food tell its own story. Today, we’re diving into a recipe that’s been passed down in my family for generations and has a special place in my heart – the humble yet tantalizing Rhubarb Lentil Soup.

As a child, I remember summer afternoons spent at my grandmother’s rustic kitchen. The tantalizing aroma of fresh rhubarb and hearty lentils simmering on the stovetop filling the room.

This was our tradition – a symbol of our family’s love for fresh, seasonal produce and a celebration of the bountiful summer harvest.

This Rhubarb Lentil Soup is more than just a dish. It’s a fusion of sweet, tart, and earthy flavors, a testament to simplicity, and a lesson in utilizing local, seasonal ingredients.

Every ladleful connects me back to my roots, to the love and warmth of my grandmother’s kitchen. Over the years, I have adapted the recipe, adding my twists while preserving its essence.

Today, I’ll share this beautiful, nutritious concoction, exuding authenticity, expertly blending tradition and innovation. This soup is perfect for anyone seeking hearty, wholesome, and delicious vegan meals.

So, get ready to be enchanted by the charm of this Rhubarb Lentil Soup – a culinary heritage served in a bowl.

What Is Rhubarb Lentil Soup?

Rhubarb Lentil Soup is a heartwarming, nutritious dish that marries the unique, tart flavor of rhubarb with the earthy, protein-rich qualities of lentils. This soup has its origins in home-style cooking yet holds a fascinating, unexpected flavor profile.

The pairing of rhubarb and lentils creates a balance of sweetness and savory, making for an exciting, memorable taste.

Often accompanied by aromatic spices and herbs, it is a flavorful, vegan-friendly meal that serves as an excellent source of dietary fiber, vitamins, and minerals.

Can You Vary The Rhubarb Lentil Soup With Other Ingredients?

Absolutely! Rhubarb Lentil Soup is incredibly adaptable and can be varied to suit various dietary preferences.

Keto: Swap lentils for lower-carb vegetables like zucchini or cauliflower. Add in a source of protein such as chicken or beef.
Vegan/Vegetarian: This soup is already suitable for vegans and vegetarians. To make it even heartier, add cubed tofu or chickpeas for extra protein.
Gluten-Free: This soup is naturally gluten-free. Ensure the broth used doesn’t contain any gluten additives.
Whole30: Make sure to use a compliant broth, and add in more vegetables like sweet potatoes or spinach for added nutrients.
Paleo: Replace lentils with chunks of lean meat like chicken or turkey, and ensure to use a homemade or paleo-friendly broth.

Recipe Directions

Heat oil in a Dutch oven and sauté carrots, celery, and onion until onion is translucent.
Add rhubarb and cook for another few minutes.
Stir in lentils, add broth, and bring to a boil.
Lower heat, cover, and simmer for 20 minutes, stirring occasionally.
Remove from heat and purée using an immersion blender or a stand blender (cooled soup).
Stir in most of the herbs, season with salt and pepper.
Serve hot in bowls, garnished with remaining herbs.

Variations, Add-Ons And Toppings

Rhubarb Lentil Soup can be easily customized according to personal preferences and dietary needs. Here are some variations, add-ons, and toppings to consider:

Variations

Spicy Kick: If you enjoy a bit of heat, add red pepper flakes or a dash of hot sauce for a spicy twist.
Creamy Version: For a creamier consistency, add coconut milk or a dollop of Greek yogurt before blending.
Protein Boost: Add cubed chicken or tofu for an extra protein boost.

Add-Ons

Vegetables: You can add other veggies like bell peppers, zucchini, or sweet potatoes for more texture and flavor.
Legumes: Apart from lentils, other legumes like chickpeas or black beans can be included for extra protein and fiber.
Grains: Add cooked barley, quinoa, or rice to make the soup heartier.

Toppings

Fresh Herbs: Top with fresh herbs like cilantro, basil, or thyme for added flavor and color.
Seeds/Nuts: Sprinkle some roasted pumpkin seeds, flaxseeds, or crushed almonds for a crunchy texture and added nutrition.
Cheese: A sprinkle of feta or Parmesan cheese on top could offer a delicious salty contrast.
Bread Croutons: Crispy bread croutons can add a delightful crunch to your soup.
Lemon Zest: A bit of lemon zest can brighten the flavor and balance the soup’s richness.

Can I Make Rhubarb Lentil Soup In A Slow Cooker Or Instant Pot?

Absolutely! Rhubarb Lentil Soup can be adapted for both a slow cooker and Instant Pot.

Slow Cooker Method

Sauté your carrots, celery, and onion in a pan over medium heat until the onion becomes translucent. Then, add your rhubarb and cook for a few more minutes.

Transfer your sautéd vegetables to the slow cooker and add in your lentils and broth.
Cook on low for 6-8 hours, or high for 3-4 hours, until the lentils are soft.
Blend the soup to your desired consistency with an immersion blender.
Stir in the herbs, season with salt and pepper, and serve with a garnish of the remaining herbs.

Instant Pot Method

Using the sauté function, cook your carrots, celery, and onion until the onion becomes translucent. Then, add your rhubarb and cook for a few more minutes.
Stir in your lentils and broth.
Close and seal the Instant Pot. Cook on high pressure for 15 minutes, then do a natural pressure release for 10 minutes before releasing any remaining pressure manually.
Blend the soup to your desired consistency with an immersion blender.
Stir in the herbs, season with salt and pepper, and serve with a garnish of the remaining herbs.

Can I Use Store Bought Broth Or Should I Make My Own?

You can absolutely use store-bought broth for making Rhubarb Lentil Soup, and it’s a great time-saver. When purchasing broth, look for a low-sodium option, as this allows you to control the salt content in your soup better.

However, if you have the time and resources, making your own broth can add a deeper, richer flavor to your soup.

Homemade broth allows you to customize the taste to your liking, and it’s a great way to use up vegetable scraps or leftover bones.

Plus, it’s free from preservatives and additives often found in store-bought versions.

How To Serve ?

Rhubarb Lentil Soup is a versatile dish that can be served in a variety of ways. Here are some suggestions:

Accompaniments: Serve the soup with a side of crusty whole-grain bread or a simple green salad for a complete meal. It could also be served with a grain like quinoa or brown rice for added heartiness.
Presentation: Pour the soup into a beautiful bowl, garnish with a sprinkle of fresh herbs, a drizzle of olive oil, or a dollop of yogurt.
Temperature: While this soup is typically served hot, it can also be enjoyed at room temperature, especially during warmer months.
Soup Course: In a larger meal, it could be served as a first course before a main dish.
In a Mug: For a casual, cozy presentation, serve the soup in a mug – perfect for sipping on a chilly day.

Perfect Side Dishes To Complement The Recipe

Rhubarb Lentil Soup pairs well with a variety of side dishes. Here are some ideas that could complement the soup and round out your meal:

Sandwiches: A simple grilled cheese sandwich or a veggie-stuffed panini can pair wonderfully with this soup, offering a crunchy texture against the smooth soup.
Salads: A fresh, crisp salad could be a great side dish. Consider a simple green salad with a light vinaigrette or a more substantial grain salad like quinoa with mixed vegetables.
Bread: A piece of crusty whole-grain bread, a warm baguette, or some homemade garlic bread would be delicious for dipping into the soup.
First Course: If you’re serving the soup as a first course, follow it with a simple main dish like roasted chicken with vegetables or baked fish with a side of quinoa or rice.
Roasted Vegetables: A side of oven-roasted vegetables like carrots, broccoli, or Brussels sprouts would complement the soup’s flavors and add some extra nutrition.
Cheese Board: For a more casual meal, serve the soup with a cheese board featuring a variety of cheeses, fruits, and nuts.

Storage And Make Ahead

Storage: Once cooled, store the Rhubarb Lentil Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Make Ahead: To make ahead, prepare the soup as directed but do not add any garnishes or toppings. Let the soup cool completely, then store it in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding any desired garnishes before serving. This allows the flavors to meld and intensify, making it even more delicious!

What Can We Do With Leftovers?

Freeze It: Cool the soup and store it in freezer-safe containers for future meals.
Lunch Box: Pack it for a nutritious lunch the next day.
Dinner Side: Serve as a side dish with your next dinner.
Soup Remix: Add in some cooked grains or veggies for a new twist.
Sauce Base: Use it as a base for a sauce or gravy.
Casserole Base: Incorporate it into a casserole dish.

TIPS

Choose the Right Squash: Look for butternut squash that is firm, heavy for its size, and has a matte skin without any blemishes or soft spots. This ensures freshness and optimal flavor.
Roasting for Depth of Flavor: Consider roasting the butternut squash before adding it to the soup. Roasting caramelizes the natural sugars in the squash, enhancing its sweetness and adding depth of flavor to the soup.
Variety of Spices: Experiment with different spices to add complexity to your soup. Common spices that pair well with butternut squash include cinnamon, nutmeg, ginger, and cloves. Add them sparingly at first and adjust to taste.
Balance Sweetness with Acid: Butternut squash can be quite sweet, so balancing the sweetness with a touch of acid can elevate the flavors. A splash of apple cider vinegar or a squeeze of fresh lemon juice towards the end of cooking can help brighten the soup.
Creamy Texture: For a creamy texture without adding cream, consider incorporating coconut milk or cashew cream instead. These dairy-free alternatives lend richness and silkiness to the soup while keeping it vegan-friendly.
Layer Flavors: Build layers of flavor by sautéing aromatics like onions, garlic, and shallots before adding the squash and broth. This step enhances the depth of the soup’s flavor profile.

Rhubarb Lentil Soup – A Vibrant And Hearty Dish To Try

5 from 8 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Calories

150-200

kcal

Rhubarb Lentil Soup is a vibrant and hearty dish that beautifully marries the tangy flavor of rhubarb with the earthy richness of lentils. Enhanced with aromatic vegetables and herbs, this soup is a bowl of comfort that’s not only delicious but also packed with nutrients.

Ingredients

2 Tbsp 2 Olive Oil
2 2 Medium Carrots (Diced)
2 2 Stalks Celery (Diced)
1 1 Medium Yellow Onion (Diced)
1 Cup 1 Chopped Rhubarb
3/4 Cup 3/4 Red Lentils
4 Cups 4 Low-Sodium Vegetable Broth or Chicken Broth (or Water)
Kosher Salt (To Taste)
1/2 Tbsp 1/2 Fresh Black Pepper
1/4 Cup 1/4 Chopped Parsley or Dill (or a Mix)

Step-By-Step Directions

Start by placing your Dutch oven or heavy stock pot on the stove, and setting the heat to medium. Pour in the olive oil, allowing it to warm up for a minute.
Add the diced carrots, celery, and onion into the pot. Sauté these ingredients for about 3-4 minutes. You’ll know it’s time to move on to the next step when the onion becomes translucent, signaling it’s cooked through.
At this point, add the chopped rhubarb to the mix. Continue to cook the combination for another 3-4 minutes, making sure to stir frequently. This process helps to break down the rhubarb and allows the flavors to meld together.
Now, it’s time to introduce lentils. Give the pot a good stir to ensure they’re distributed evenly.
Pour in the broth, stirring the soup as you do. Increase the heat slightly to bring the mixture to a boil. Once boiling, reduce the heat allowing the soup to simmer. Cover the pot, and let it cook for about 20 minutes. Make sure to stir every now and then to prevent the lentils from sticking to the bottom of the pot.
After the simmering period, test the lentils. If they are not soft, allow the soup to cook for a few additional minutes.
Once the lentils are adequately soft, remove the pot from heat. Use an immersion blender to purée the soup until it’s smooth. If you’re using a stand blender or food processor, let the soup cool for 15 minutes before processing it in batches.
Stir in most of the chopped herbs, reserving about a tablespoon for garnish. It’s now time to season your soup. Add kosher salt and black pepper according to your preference.
Finally, ladle the soup into individual serving bowls. Garnish with the remaining herbs, and serve the Rhubarb Lentil Soup hot. Enjoy this heartwarming dish, crafted with love and patience.
EQUIPMENT LIST
Ladle
Wooden Spoon
Dutch Oven Or Stock Pot
Cutting Board And Knife
Measuring Cups And Spoons
Immersion Blender, Stand Blender, Or Food Processor

Notes

Rhubarb Season: Rhubarb is typically in season from April to June. Fresh, in-season rhubarb will give the best flavor.
Balancing Flavors: The tanginess of rhubarb is balanced by the earthy lentils and sweet vegetables. If your soup tastes too tangy, a pinch of sugar or a dollop of yogurt can help balance it out.
Texture: The soup’s texture can be adjusted based on your preference. You could blend it until smooth or leave it a bit chunky for added texture.
Adjustments: Feel free to experiment with spices and herbs. Cumin, coriander, or a hint of smoked paprika could add a nice depth of flavor.
Leftovers: This soup keeps well and the flavors often deepen the next day, making it a great choice for meal prep or leftovers.
Nutrition: This soup is not only tasty but also nutritious, packed with fiber from the lentils and rhubarb, and vitamins from the vegetables.

Nutritional Table

Author
Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!