Lentil and Rhubarb Stew

May 14, 2011 12:34

I saw a version of this recipe the other day, and set off this morning for my first visit to the local farmer's market intending to pick up some key ingredients.

Farmer's Markets are a great place to get local produce, and although the pickings were a bit slim today, I was able to get rhubarb and spinach.  I've never been a big fan of rhubarb, probably because I never had it prepared properly.  It has a fruity and slightly tangy taste, which complements the Indian spices used in this stew.  I was glad to try it out in something new.

To have a more complete meal, you can ladle the stew over cooked whole grains, such as quinoa or brown rice.

Lentil and Rhubarb Stew


Serves 6-8


2 tb olive oil

3 tsp ground cumin

3 tb minced ginger

3 cloves garlic, minced

1 medium red onion, chopped

1 cup brown lentils, rinsed and drained

5 cups low sodium vegetable broth

1/4 lb. fresh rhubarb, cut into 1/4 inch slices

6 cups spinach leaves, chopped

1/2 cup chopped cilantro

salt and pepper to taste

Heat 1 tb. oil in skillet over medium heat.  Saute garlic and ginger for 1 1/2 minutes. Remove and put in small bowl.  Add remaining oil to skillet and add onion.  Saute on medium until golden.

Stir in lentils, cumin and add broth; bring to a boil.  Reduce heat to medium low, simmering, covered for 25 minutes.  Stir in garlic, ginger.  Add rhubarb and spinach. Cover and cook an additional 10 minutes. Add cilantro just prior to serving.

Back to Blog


Leave a Comment


Comments

Spinach Soup | MAKING ALL THINGS NEW

about 9 years ago

[...] on 05/21/2011 by seedthrower1 Although it wasn’t the main ingredient, last Saturday’s Lentil and Rhubarb Soup called for  six cups of spinach.  Today, it seemed like every vendor at my local farmer’s [...]


Join our Email List

Get email updates about my latest blog posts, recipes, retreats and more directly to your inbox. Just sign up below: