Helen's Healthy Recipes

Rhubarb-Lentil Soup


  • 1 1/2 cups boiling water
  • 3/4 cup dried petite red lentils
  • Cooking spray
  • 2 cups finely chopped carrot
  • 1 3/4 cups finely chopped celery
  • 1 1/2 cups finely chopped onion
  • 1/4 cup chopped fresh parsley
  • 2 cups chopped rhubarb
  • 4 cups fat-free, less-sodium chicken broth
  • pinch of salt
  • 1/4 teaspoon freshly ground black pepper


  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; sauté for 4 minutes. Add rhubarb, and sauté for 3 minutes. Drain 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. 
  4. Blend part of the soup for a thicker consistency.  Use an immersion blender or remove 3 cups of the liquid to blender (be careful of steam while blending)
  5. 6 servings (serving size: about 1 1/3 cups soup)

Nutrition Facts  Per Serving

calories 136

Total Fat 0 g

Total Carbohydrate 24 g

  Dietary Fiber 6 g

  Sugars 6 g

Protein 10 g

FP4H Live It Tracker Count:

 3 vegetables or 2 Vegetables & 1 Protein

When serving add a dollop of lowfat sour cream or greek yogurt.    Garnish with dill sprigs, if desired.