Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips


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


Best Wine Deals

See More Deals

Snooth Media Network