I had a can of rhubarb in the cupboard that would have been out of date by the end of the year. Wasting food is not something I do.
I’ve never made a rhubarb based soup before, but Google told me that it seems to go well with lentils. Some recipes called for strawberries and sugar for a cold soup, but I absolutely wanted a savoury soup. As usual, I used a slow cooker.
This is seriously fucking good soup.
Shit you’ll need:
- A can of rhubarb – mine was 560g.
- 1 cup of lentils.
- 1 tsp ginger.
- 1 tsp cinnamon.
- 1 tsp dill.
- 1 tsp salt.
- 1 dstspn cracked black pepper.
- 1 chopped onion.
- 2 vegetable stock cubes.
- 1 tblsp olive oil.
- 75g of powdered coconut milk, or equivalent.
- 1 pint of hot water.
You can pre soak the lentils if you want, but to be honest you can just dump them in the slow cooker with the ingredients, and the liquid and heat will do the thing.
Dissolve the coconut milk powder in the water. Shove the rest of the ingredients in the slow cooker, fuck about with it until it looks a bit of a mess, and then pour the liquid on top. Fuck about with it some more until everything is mixed together, and set your slow cooker to high for an hour.
After an hour, and as with most of me soups, check it and give it a good stir. Leave on auto for another hour, or whatever your not high setting is called. Serve with whatever the fuck you like, I went with squishy brown bread rolls.
I will add a decent photo later when I actually stop shoving it in me gob with wild abandon.