Rhubarb Lentil Soup

Rhubarb, Lentil Soup

Ingredients:

1 lb dried lentils, rinsed and picked over

2 tbsp olive oil

1/2 cup finely chopped onions

2 tsp minced garlic

2 tsp minced ginger

1 tsp curry powder

1/2 cup thinly sliced petite carrots

1 cup quartered and diced zucchini

2 cups finely sliced rhubarb

½ tsp black pepper

½ tsp salt (if your broth is unsalted)

6 cups choice of broth (vegetable, chicken, etc.)

Cooking Instructions: 

  1. Rinse, check, and drain the lentils. Set aside.
  2. In a large pot (I use my Dutch oven), heat the olive oil, and saute the onions, garlic, ginger, and curry powder for a minute to release the flavors.
  3. Add the sliced carrots and zucchini and saute for 2 minutes.
  4. Add the rhubarb and saute for 5 minutes until they are soft.
  5. Add the lentils, black pepper, and salt. Stir well.
  6. Add the broth and bring to a boil.
  7. Lower the heat, cover the pot, and simmer for 45 minutes until the lentils have swelled and the soup has thickened.
  8. Serve with a garnish of chopped green onions.