Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips


  • 2 tsp. brown mustard seeds
  • 1 Tbs. packed dark brown sugar; more to taste
  • 6 Tbs. whole milk Greek yogurt
  • ¼ tsp. ground turmeric
  • ¾ lb. rhubarb, trimmed and sliced into ½-inch-thick pieces (about 2-½ cups)
  • 2 Tbs. coconut oil or unsalted butter
  • 1 tsp. coriander seeds
  • + 10 more ingredients
    • 1 Tbs. grated or minced fresh ginger
    • 3 large rainbow chard leaves
    • 1 tsp. cumin seeds
    • ¾ cup French green lentils (lentils du Puy), rinsed and drained
    • 1 medium onion, cut into ½-inch dice
    • Kosher salt
    • 2 tsp. grated or minced garlic
    • 3 Tbs. chopped fresh cilantro
    • 1 small jalapeño, minced (include seeds)
    • ¼ tsp. ground cardamom

Separate the stems from the chard leaves. Coarsely chop the leaves and slice the stems crosswise 1/2 inch thick. Heat the oil in a 4- to 5-quart heavy-duty pot over medium-high heat. Add the mustard, cumin, and coriander seeds, stir to coat, and then cook until the mustard seeds begin to pop, ab...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network