Tasty Tuesday … Spicy Rhubarb Soup with Red Lentils

Cooking, Musings, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

Last week, Missy from thyme, and everything else posted a very scrumptious sounding rhubarb pie with cardamom recipe. It got me thinking about rhubarb and how I rarely use it in cooking or baking. My grandmother used to bake a yummy rhubarb cake when I was a kid. I hope my sister has the recipe!

After reading Missy’s post, I was determined to pick up some fresh rhubarb at the market. Rhubarb is really a very tart vegetable, but mostly used in baked goods like cobblers, cakes and pies or cooked into a compote by itself or in combination with other fruits. I wasn’t sure what to make with it, so I opened up my fantastic German vegetarian cookbook in search of a tasty rhubarb recipe.

When I came across this spicy red lentil soup recipe seasoned with some curry powder and harissa and also called for a pound of rhubarb to be added, I knew I had to try it. The combination of flavors sounded intriguing. The Zendog was skeptical at first, but ended up loving this soup! Next time I go back to the grocery store I will buy some more rhubarb to make this soup again, and perhaps a German rhubarb cake.

Here’s the recipe for the soup:

In a heavy soup pot sauté 2 small sliced onions in a little olive oil. When the onions are starting to get soft sprinkle 1 to 2 tablespoons curry powder over the onions and cook until everything is fragrant and lightly colored. Rinse and drain about 3/4 of a cup of red lentils and add them to the sautéed onions.

Next, add 5 cups of water or vegetable broth and bring the soup to a gentle boil. Reduce heat and simmer for about 15 to 20 minutes until the lentils are tender.

In the meantime wash, trim and cut 1 pound of rhubarb into small chunks. Add it to the soup and simmer another 5 minutes. If the soup is too thick, thin it out with a little extra broth.

Season the soup with a pinch or two of sea salt, 1 to 2 tablespoons of harissa (North African/Arabian chili paste available in a tube or jar), 2 tablespoons sugar and some chopped fresh basil. Taste, adjust seasonings and don’t forget to add a dollop of yoghurt (dairy or non-dairy) to your bowl! That yoghurt really helps tie it all together!

Guten Appetit!

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

14 thoughts on “Tasty Tuesday … Spicy Rhubarb Soup with Red Lentils”

  1. Thanks for the mention, Sabine! This lentil soup sounds interesting and amazing. Your German cookbook comes in quite handy for some unique – to me – recipes. Have a great week!

    Liked by 1 person

  2. That is not something I’d ever think of pairing up in a million years Sabine! I do like lentil soup. My mom used to stew rhubarb and strawberries when they were in season to have on toast or over ice cream – occasionally, she’d make a pie but more stewing it.

    Liked by 1 person

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