RHUBARB LENTIL SOUP ENJOY DAN:

SLOW FOOD TRIVIA NIGHT RHUBARB LENTIL SOUP by CHEF DAN:

Serves 16

INGREDIENTS:

9 Swiss chard leaves

4 tablespoons butter

3 teaspoons EACH yellow and black mustard seeds

3 teaspoons EACH cumin seeds and coriander seeds

1 thumb-size fresh ginger, grated

3 garlic cloves, smashed

1-teaspoon EACH ground tarmac, ground cardamom and ground paprika

3 onions, diced

2 jalapenos, minced

2 pounds rhubarb, trimmed, sliced into 1/2-inch thick pieces (about 8 cups)

3 cups red, brown, or green lentils

15 cups vegetarian broth

2 tablespoon raw honey

Sea salt

2 cups Mexican sour cream

A bunch of fresh cilantro, chopped

DIRECTIONS:

1.   Separate the stems from the Swiss chard leaves.

2.   Coarsely chop the leaves and slice the stems crosswise 1/2-inch thick.

3.   In a skillet heat oil over medium-high heat and when sizzling.

4.   Add yellow mustard seeds and next 3 ingredients.

5.   Stir to coat, and then cook until seeds begin to pop, about 1 minute.

6.   Turn heat down to medium-low; stir in ginger and next 4 ingredients.

7.   Cook, stirring until fragrant, about 2 minutes.

8.   Add chard stems, onions, and jalapenos, cook stirring occasionally or about 4-5 minutes.

9.   Add rhubarb and next 3 ingredients.

10.                Bring to a boil; reduce heat and simmer for 30 minutes.

11.                Add chard leaves, continue to simmer for about 5 more minutes.

12.                Season to taste with salt and raw honey.

13.                Serve with Mexican sour cream and cilantro.

ENOY DAN:                                     SHARE LIFE LOVE AND LENTILS!!