Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips


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

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