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.

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

Calories (kcal) : 170
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 5
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0.5
Cholesterol (mg): 5
Sodium (mg): 440
Carbohydrates (g): 22
Fiber (g): 5
Protein (g): 7

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.

(8 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Rhubarb
IN THIS RECIPE
Green French Lentils
Buy Now
IN THIS RECIPE
Swiss Chard
FEATURED
Rhubarb

Reviews

Rate or Review

Reviews (9 reviews)

pokano | 06/23/2020
Good way to use up rhubarb from the garden for something completely different. Will definitely make again.
jeggly | 08/15/2019
A family favorite on those cool spring days, although the grocery store seems to have rhubarb most of the year now. Coriander seeds are better toasted, and coarsely ground. I go a little heavier on the spices and ginger. Lacinato kale is a good option in place of chard too.
llawson | 05/29/2015
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Rhubarb Lentil Soup
Yield: 6 servings
Cuisine: Mediterranean
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