I grew up loving rhubarb - we actually used to grow it. :) I still look forward to spring when I know I'll be able to find it!
All this time eating it, though, and I've never tried it in a savoury dish. Wow, what have I been missing?! It was great in this soup but I think next time, I'd add a little more rhubarb - I think it got a little lost in everything else going on!
1 1/2 cups boiling water
3/4 cup dried lentils
Cooking spray or olive oil
2 cups finely chopped carrot
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
3 cloves garlic, minced (my addition)
1/4 cup fresh parsley, chopped
3/4 tsp. fennel seeds (my addition)
2 cups chopped rhubarb (I'd use more like 3, 3 1/2 next time)
4 cups fat-free vegetable broth
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 tbsp. chopped fresh dill
1. Let the lentils soak in the boiling water for 10 minutes or so.
2. Heat a Dutch oven over medium-high heat. Add the cooking spray or extra-virgin olive oil. Add carrot, celery, onion, parsley, and garlic. Saute for about 4 minutes. Add the rhubarb and saute about 3 more minutes.
3. Drain the lentils and add them to the pan. Stir in the broth, fennel, and salt; bring the mixture to a boil. Cover, reduce the heat, and simmer for 30-35 minutes or until the lentils are tender.
4. Remove the soup from the heat and let it cool for 5 minutes. Place 3 cups of the mixture in a blender or food processor. Pulse until smooth. Return the pureed mixture to the pan and stir in the pepper and dill.
From the May 2008 issue of Cooking Light magazine.
I can't just leave Cooking Light recipes as they are (too bland) so here are my changes:
*Used vegetable broth in place of the chicken broth
*Skipped the creme fraiche (to make this version vegan/couldn't be bothered with creme fraiche even though I would have just used sour cream - lol)
*Threw the dill in with the soup
*I also added a little extra-virgin olive oil in with the cooking spray