This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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-
1 1/2 cups boiling water
-
3/4 cup dried petite green lentils
-
Cooking spray
-
2 cups carrot finely chopped
-
1 3/4 cups celery finely chopped
-
1 1/2 cups red onion finely chopped
-
1/4 cup fresh parsley chopped
-
2 cups rhubarb (about 12 ounces) chopped
-
4 cups fat-free, less-sodium chicken broth
-
1/2 tsp salt
-
1/4 tsp freshly ground black pepper
-
Dill sprigs (optional)
-
6 tablespoons creme fraiche
Recipe Method
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; saute for 4 minutes. Add rhubarb, and saute for 3 minutes. Darin 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 creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs, if desired.
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