Soon we will be able to harvest fresh rhubarb from our garden. For this delicious soup I used what we still had in the freezer from last year. The slight sourness of rhubarb adds a wonderful dimension to the lentils.

Lentil and Rhubarb Soup

Serving Size: 4


  • 3/4 cup red lentils
  • 2 tablespoons vegetable oil
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 cup rhubarb, chopped
  • 2 vegetable bouillon cubes
  • 4 cups water
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • 1 small bunch parsley, chopped and divided in half
  • soy yogurt as garnish

Lentil and Rhubarb Soup


  1. Heat the vegetable oil in a large pot.
  2. Add the chopped carrots and saute.
  3. As the carrots are softening, ad the celery and onion.
  4. Further saute until they begin to soften.
  5. Add the lentils, water and the vegetable bouillon cubes, and tomato paste and cook until the lentils begin to soften (about 10 minutes).
  6. Add 1/2 of the parsley and the rhubarb pieces and cook about 10 minutes more until the lentils are cooked.
  7. Ideally you want the lentils and vegetables to be cooked, and the rhubarb only softened, otherwise cooking longer, the rhubarb will fall apart.
  8. Season to taste with additional salt and pepper.
  9. Garnish with soy yogurt and sprinkled parsley.


adapted from