Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips


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

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