Typically when a recipe calls for rhubarb it also includes copious amounts of sugar, but not here. The lemony tart flavor of the rhubarb is great all by itself to brighten up the mild nature of this lentil soup, a popular dish throughout the Mediterranean.
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 1 carrot peeled and chopped
- 1 stalk celery leaves attached
- 2 cloves garlic chopped
- 1 1/2 teaspoons cumin
- Pinch allspice
- 4 cups chicken or vegetable stock
- 2 stalks rhubarb cut into 1/2-inch pieces
- 1 cup red lentils cooked and drained
- Salt and freshly ground black pepper
- Sour cream or crumbled feta cheese to garnish
- Chopped cilantro to garnish
Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrot and celery and sauté for 8 minutes until soft. Add the garlic, cumin and allspice and sauté for an additional minute. Add the chicken stock and bring to a boil. Add the rhubarb. Reduce the heat to medium low. Cook for 15 minutes before adding the lentils. Season to taste with salt and pepper.
To serve, ladle the soup into shallow bowls and garnish with a dollop of sour cream or cheese and sprinkle with the cilantro.
Note: If a smoother soup is preferred, transfer the soup in batches to a blender and puree until smooth.
Makes 6 servings.
Photo by Jodi Miller