Fine Cooking Magazine - November/December 2020

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.

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Reviews

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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.

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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