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!
Isn’t it funny how one recipe can inspire another, Looks like you had a lot of fun creating all of this.
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I did, Marlene! And it turned out quite delicious! 😋
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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!
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You’re welcome, Missy! I love your food stories! 💖 There really are some interesting things in this cookbook. Have a fun weekend!
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You too! We’re going camping 😎
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Fun!! Have a wonderful time! 🏕
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What an interesting recipe, Sabine. I’ve never seen rhubarb used in a soup, but I can imagine that the flavour must be great.
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The flavor is incredible! I went to the farmers market yesterday and picked up some more rhubarb to make it again. If you can get rhubarb, it’s worth trying. 😋
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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.
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My grandmother made a rhubarb stew as well and a great cake. I loved this soup and got some more rhubarb yesterday to make it again! 😉 So delicious!
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It was unique but healthy as well.
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Yumyum. I am checking those blog posts I haven’t read when I was in the province. This looks yummy Sabine.
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This soup was so delicious that I made it again a few days later. Arlene, do you have rhubarb where you are?
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I haven’t seen one yet Sabine! Unless it is named here differently.
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