Tasty Tuesday … Spicy Rhubarb Soup with Red Lentils

by incahootswithmuddyboots
July 17, 2019
14 comments
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!

Posted by

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”

  2. Missy says:

    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

  4. lindasschaub says:

    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

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.