Dhanson at 03:13, 14 May 2017

2017-05-14T03:13:43Z

← Older revision		Revision as of 03:13, 14 May 2017
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	\|Rating={{unrated}}		\|Rating={{unrated}}
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			I found this recipe via [https://en.wikipedia.org/wiki/Dara_Moskowitz_Grumdahl Dara Moskowitz Grumdahl], and a "[http://minnesota.cbslocal.com/top-lists/dara-moskowitz-grumdahls-top-5-rhubarb-recipes-2/ top 5 rhubarb recipes]" list she had compiled.
	=== Ingredients ===		=== Ingredients ===
	* 3 large rainbow chard leaves		* 3 large rainbow chard leaves

Dhanson at 03:11, 14 May 2017

2017-05-14T03:11:21Z

← Older revision		Revision as of 03:11, 14 May 2017
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=		\|PrepTime=20-30 min
	\|CookTime=		\|CookTime=~45 min
	\|Source=[http://www.finecooking.com/recipe/rhubarb-lentil-soup Fine-Cooking.com]		\|Source=[http://www.finecooking.com/recipe/rhubarb-lentil-soup Fine-Cooking.com]
	\|Yield=		\|Yield=6 servings
	\|Rating={{unrated}}		\|Rating={{unrated}}
	}}		}}

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.finecooking.com/recipe/rhubarb-lentil-soup Fine-Cooking.com] |Yield= |Rating={{unrated}} }} === Ingredients === * 3 l..."

2017-05-14T03:10:04Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.finecooking.com/recipe/rhubarb-lentil-soup Fine-Cooking.com] |Yield= |Rating={{unrated}} }} === Ingredients === * 3 l..."

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{{RecipeSummary
|PrepTime=
|CookTime=
|Source=[http://www.finecooking.com/recipe/rhubarb-lentil-soup Fine-Cooking.com]
|Yield=
|Rating={{unrated}}
}}
=== Ingredients ===
* 3 large rainbow chard leaves
* 2 Tbs. coconut oil or unsalted butter
* 2 tsp. brown mustard seeds
* 1 tsp. cumin seeds
* 1 tsp. coriander seeds
* 1 Tbs. grated or minced fresh ginger
* 2 tsp. grated or minced garlic
* 1/4 tsp. ground turmeric
* 1/4 tsp. ground cardamom
* 1 medium onion, cut into 1/2-inch dice
* 1 small jalapeño, minced (include seeds)
* 3/4 lb. rhubarb, trimmed and sliced into 1/2-inch-thick pieces (about 2-1/2 cups)
* 3/4 cup French green lentils (lentils du Puy), rinsed and drained
* 1 Tbs. packed dark brown sugar; more to taste
* Kosher salt
* 6 Tbs. whole milk Greek yogurt
* 3 Tbs. chopped fresh cilantro

=== Preparation ===
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, about 1 minute. Turn the heat down to medium low and stir in the ginger, garlic, turmeric, and cardamom. Cook, stirring, until fragrant, about 2 minutes.

Add the chard stems, onion, and jalapeño, and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rhubarb, lentils, brown sugar, 2 tsp. salt, and 5 cups of water. Bring to a boil and then simmer for 30 minutes. Add the chard leaves. Continue to simmer until the lentils are tender but not falling apart, about 5 minutes more. Season to taste with salt and brown sugar. Serve topped with a dollop of Greek yogurt and the cilantro.

[[Category:Soup]]
[[Category:Lentils]]
[[Category:Rhubarb]]

Rhubarb Lentil Soup - Revision history

Dhanson at 03:13, 14 May 2017

Dhanson at 03:11, 14 May 2017

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.finecooking.com/recipe/rhubarb-lentil-soup Fine-Cooking.com] |Yield= |Rating={{unrated}} }} === Ingredients === * 3 l..."