Rhubarb Lentil Soup


3 T. coconut or olive oil

1 onion, chopped

3 cloves garlic, minced

1 t. salt

1/2 t. pepper

1 t. ground mustard

2 cloves

1 c. chopped rhubarb (can use frozen, thaw first)

1 c. dried red lentils

4 c. vegetable broth

yogurt and cilantro to garnish, optional

1. Heat the oil in a soup pot over medium heat. Add onions and cook them until soft, about 5 minutes. Add the garlic, salt and pepper, and cook for another minute.

2. Add cloves and ground mustard. Stir and cook for about 30 seconds, then add the rhubarb and red lentils. Stir until combined, then slowly pour in the vegetable broth.

3. Bring the soup to a boil, then reduce the heat to medium-low and let it softly bubble, covered, for 30-35 minutes. Remove the cloves (they will be easy to spot as you stir).

4. Serve as is or add a dollop of plain yogurt and sprinkle with cilantro. Leftover soup thickens into more of a stew that is perfect with cooked rice. Delicious!