Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips


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

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


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