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From The North Grove Kitchen: Rosie's Rhubarb & Lentil Soup

Updated: Jun 7

One of our volunteers, Rosie recently joined us for a Food Demo and prepared a delicious soup in celebration of rhubarb season!

The surprising combination of spiced lentils and rhubarb was delightful! Rhubarb is abundant this time of year, so this is a great time to try out Rosie's Rhubarb & Lentil Soup at home!

Rhubarb & Lentil Soup

Makes: 4-6 servings 


  • 1 onion

  • 1 cup rhubarb (approximately 4-5 stalks)

  • 3 cloves garlic

  • 1 cup red lentils

  • 1 tsp ground mustard

  • 2 whole, dried cloves

  • 4 tsp vegetable stock powder

  • 4 cups water

  • 1 tsp salt

  • 1/2 tsp pepper

  • 3 tbsp oil

  • Fresh cilantro (for garnish)


1. Peel and dice onion and small chop rhubarb. Mince garlic.

2. Heat oil in a large pot over medium heat. Once hot add onion and cook for five minutes, while stirring frequently. Add garlic, salt and pepper, and cook for one more minute.

3. Add cloves and ground mustard. Stir and cook for 30 seconds, then add rhubarb and red lentils. Stir until combined, then add vegetable stock powder and slowly stir in water.

4. Bring to a boil, then reduce to medium-low, cover, and let simmer for 30-35 minutes. Remove the cloves and serve topped with fresh cilantro.

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at


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