Rhubarb-Lentil Soup

Rhubarb-Lentil Soup

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  • 1 bunch chard
  • 2 tablespoons high-heat oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
  • 1 cup brown lentils, rinsed and drained
  • 4 cups vegetable broth
  • 1 pound rhubarb, trimmed and chopped
  • 1/2 cup golden raisins
  • Plain yogurt, for serving (optional)
  • Chopped cilantro, for serving


Remove leaves from chard stems; chop stems. Slice leaves and put aside.

Heat oil in a large pot over medium-high heat. Add onions and carrots and cook until just beginning to soften, about 7 minutes. Stir in chard stems, ginger, garlic, cumin and turmeric; cook until fragrant, about 2 minutes. Season with salt and pepper.

Add lentils and broth and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in rhubarb, chard leaves and raisins. Simmer until rhubarb and lentils are tender, about 10 minutes more. Serve with a dollop of yogurt and cilantro.

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