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
Preparation
- Coarsely chop chard leaves and slice stems 1/2 inch thick.
- 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.
- 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.
