This is a dish I made on a Sunday using all the amazing rhubarb I have been receiving through my Farm-to-Table service.
I had never incorporated rhubarb into savory dishes before, but rather always made it into a sweet and tangy compote, so I was excited to try something new!
Recipe, courtesy of Cooking Light with a few amendments by yours truly.
Prep: 20 min. Cooking: 45 min.
- 3/4 cup dried green lentils
- 2 cups chopped carrots
- 1 3/4 cups chopped celery
- 1 1/2 cups chopped red onion
- 1/2 cup chopped fresh parsley
- 2 cups or 3 to 4 stalks of rhubarb, chopped
- 4 cups chicken or vegetable broth
- Extra virgin olive oil
- Salt, ground black pepper
- Pour some olive oil in dutch oven over medium-high heat. Add carrots, celery, onion and parsley, saute for 5 minutes. Add rhubard, saute for 3 minutes. Drain lentils, add to the rest.
- Stir in broth and salt, bring to a boil. Cover, reduce heat and simmer for 35 minutes, until lentils are tender. If the liquid reduces too much, add 2 to 3 cups of water. I personally like my soups not too thick.
- Remove from heat, let cool. Pepper to taste.
Cooking Light’s recipe says to blend 3 cups of the lentil mixture, then to add the blend back to the pan. I say there is no need, just enjoy it as is. Add a dollop of creme fraiche in your bowl if desired, enjoy!