Rhubarb Lentil Soup

Summary
Prep time	20-30 min
Cook time	~45 min
Source	Fine-Cooking.com
Yield / serves	6 servings
Rating	(unrated)

I found this recipe via Dara Moskowitz Grumdahl, and a "top 5 rhubarb recipes" list she had compiled.

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.