Rhubarb-Lentil Soup with Crème Fraîche

Name: Rhubarb-Lentil Soup with Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 473 milliliters finely chopped carrot; 414 milliliters finely chopped celery; 6 Tbsps crème fraîche; 177 milliliters dried petite green lentils; 946 milliliters fat-free, less-sodium chicken broth; 1 Tbsp chopped fresh dill; 59 milliliters chopped fresh parsley; 355 milliliters finely chopped red onion; 340 grams cups chopped rhubarb (about; 1 teaspoons salt; 355 milliliters boiling water

Need From preparation to the plate, this recipe takes about 45 minutes. If you have rhubarb, parsley, water, and a few other ingredients on hand, you can make it. Lentil, Carrot, and Kale Soup with Creme Fraiche and Dill, Strawberry-Rhubarb Napoleons with Creme Fraiche Ice Cream, and French Toast with Rhubarb-Mango Compote and Creme Fraiche are very similar to this recipe.

Instructions

Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.

Ingredients you will need

Lentils

Water

Equipment you will use

Bowl

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add carrot, celery, onion, and parsley to pan; saut for 4 minutes.

Ingredients you will need

Parsley

Carrot

Celery

Onion

Equipment you will use

Frying Pan

Add rhubarb, and saut for 3 minutes.

Ingredients you will need

Rhubarb

Drain lentils, and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

Ingredients you will need

Chicken Broth