Rhubarb Lentil Soup Recipe

Name: Rhubarb Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 rainbow chard leaves; 2 Tbs unsalted butter; 2 tsp brown mustard seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 tsp minced garlic; 1/4 tsp turmeric; 1/4 tsp cardamom; 1 medium onion, cut into 1/2 inch dice; 3/4 lb. rhubarb (about 2 1/2 cups); 3/4 cup French green lentils, rinsed and drained; 1 Tbs packed brown sugar; more to taste; 6 Tbs whole milk greek yogurt; 3 Tbs chopped fresh cilantro; Kosher salt

Servings: persons

3 rainbow chard leaves
2 Tbs unsalted butter
2 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp minced garlic
1/4 tsp turmeric
1/4 tsp cardamom
1 medium onion, cut into 1/2 inch dice
3/4 lb. rhubarb (about 2 1/2 cups)
3/4 cup French green lentils, rinsed and drained
1 Tbs packed brown sugar; more to taste
6 Tbs whole milk greek yogurt
3 Tbs chopped fresh cilantro
Kosher salt

1
1. Coarsely chop chard leaves and slice stems 1/2 inch thick.
2
2. Heat the oil in a 4 to 5 quart heavy duty pot over med-high heat. Add the mustard, cumin and coriander, stir to coat, and then cook until the mustard seeds begin to pop, about 1 min. Turn the heat down to med low and stir in the ginger, garlic, turmeric, and cardomom. Cook, stirring, until fragrant, about 2 min.
3
3. Add the chard stems and onion and cook, stirring occasionally, until the onion is translucent, about 5 min. 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.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 rainbow chard leaves, 2 Tbs unsalted butter, 2 tsp brown mustard seeds, 1 tsp cumin seeds, and more.

Yes, Rhubarb Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rhubarb Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions