Recipe Rhubarb and Lentil Soup

Prep Time 15 minutes
Cooking Time 35 minutes
Total Time 50 minutes
Servings: 4 to 6 servings

Savore this rhubarb and lentil soup as a hearty and nutritious meal. Zesty rhubarb and earthy lentils create a unique and delicious combination that's sure to warm you up!

INGRÉDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 cup rhubarb, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 cup dried lentils, rinsed and drained
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice
• Chopped fresh parsley or cilantro (for garnish)

PRÉPARATION

1. Sauté the aromatics
2. In a large saucepan, heat the olive oil over medium heat.
3. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add the chopped rhubarb, carrots, and celery to the saucepan. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the lentils, vegetable stock, and diced tomatoes. Add the ground cumin, ground coriander, smoked paprika, and turmeric. Bring the mixture to a boil, then reduce the heat and simmer for about 25 to 30 minutes, or until the lentils are tender. Season and finish Stir in the lemon juice. Season with salt and freshly ground black pepper to taste. Simmer for another 5 minutes to allow the flavors to blend. Ladle the soup into bowls and garnish with fresh parsley or coriander. Serve hot and enjoy. !