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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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.
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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