Rhubarb-Lentil Soup with Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Soaking the lentils in hot water helps them cook a bit more quickly when they're added to the soup. Because of rhubarb's likeness to the tangy herb sorrel, this dish plays off classic lentil-sorrel soup. Ingredients:
1 1/2 cups boiling water |
3/4 cup dried petite green lentils |
cooking spray |
2 cups finely chopped carrot |
1 3/4 cups finely chopped celery |
1 1/2 cups finely chopped red onion |
1/4 cup chopped fresh parsley |
2 cups chopped rhubarb (about 12 ounces) |
4 cups fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon chopped fresh dill |
6 tablespoons crème fraîche |
dill sprigs (optional) |
Directions:
1. Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; sauté for 4 minutes. Add rhubarb, and sauté for 3 minutes. 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.
3. Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in pepper.
4. Combine chopped dill and crème fraîche in a small bowl. Serve crème fraîche mixture on top of soup; garnish with dill sprigs, if desired.
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