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
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.