Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network