Rhubarb Lentil Soup
| Summary | |
|---|---|
| Prep time | 20-30 min |
| Cook time | ~45 min |
| Source | Fine-Cooking.com |
| Yield / serves | 6 servings |
| 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.
