Rhubarb Lentil Soup

Rhubarb Lentil Soup
Photo by Scott Phillips

Ingredients

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network