Servings: 6
In the Middle East, tamarind, a tangy fruit that grows in abundance there, is often paired with lentils. Rhubarb adds similar bright, sour notes to this fragrant soup. A generous dollop of Greek yogurt ties it all together.
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I loved the combination of flavors in this soup. The only exception I made to the recipe was that I substituted frozen cranberries for the rhubarb which was unavailable at the time. Otherwise it was prepared as specified in the recipe.
As I am a real gourmet, it takes a lot to surprise me and this recipe did it! A surprising blend of flavours that need to be "apprivois" (domesticated?). First it is a bit awkwardly acid, then comes the juicy chard followed by the earthy tones of the lentils; and THEN the spice's full flavours are unleashed as a Grand Finale! Mindblowingly complex. Subtilely addictive. Personally I bound the soup a bit and I opted for clotted cream (double cream) in stead of yoghurt.
Quick, unusual soup with good flavor. Next time I make this I would eliminate the coriander seed (notpleasant to bite into unexpectedly) and substituteground coriander.
I made this soup for guests. Loved it! Everyone wanted the recipe. It was very spicy, with a mix of lots of wonderful flavours that in my opinion went very well together. The Greek yogurt was a must to finish it off. Will definitely make again.
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