Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips


  • ¼ tsp. ground cardamom
  • ¾ lb. rhubarb, trimmed and sliced into ½-inch-thick pieces (about 2-½ cups)
  • 6 Tbs. whole milk Greek yogurt
  • 1 tsp. coriander seeds
  • 3 large rainbow chard leaves
  • 1 tsp. cumin seeds
  • 1 medium onion, cut into ½-inch dice
  • + 10 more ingredients
    • 1 Tbs. grated or minced fresh ginger
    • 2 tsp. grated or minced garlic
    • 1 small jalapeño, minced (include seeds)
    • 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
    • Kosher salt
    • 3 Tbs. chopped fresh cilantro
    • 2 tsp. brown mustard seeds
    • 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