RECIPE: Indian spiced lentils with rhubarb.
YAY fall. Isn’t it exciting? Ken grumbles about fall, mumbling about some rate of daylight calculation. What? Me: September is my FAVORITE. I love blue sky. A little chill in the air. Turning leaves. Pumpkin … everything. And all that warm comfort food.
Which includes this meal—thanks to Vegetarian Times. Imagine: rhubarb SAVORY. You’ve seen our rhubarb fun this year with cinnamon rolls, muffins, a sour cream coffee cake and even cocktails. But catch a theme? All sweet. This? New territory (helpful as the plants still keep growing).
- Spinach >> I used garden rainbow chard and mustard greens.
- Red onion >> Sweet onion instead.
- Brown lentils >> Nope. But I had those beautiful French green ones.
- Raisins >> Eew. How about dried cranberries?
And we’re off.
My favorite part? All the spices. Mustard seeds, cumin seeds, garlic and ginger simmered together. It’s food porn, really.
Mix it together and voila. Awesome tangy, spicy meal! So thrilled to have discovered the savory side of rhubarb.
RECIPE RATING: 4 of 5 glasses of red wine. I LOVE this. A warm, easy weekday meal with loads of protein and flavor. See? Don’t we all LOVE fall?
|Indian spiced lentils with rhubarb|
- 2 Tbs. olive oil, divided
- 2 Tbs. yellow mustard seeds
- 2 ½ tsp. whole cumin seeds
- 3 Tbs. minced fresh ginger
- 3 cloves garlic, minced (1 Tbs.)
- 1 medium sweet onion, chopped
- ½ cup dried cranberries
- 1 cup French green lentils, rinsed and drained
- 3 ½ cups low-sodium vegetable broth
- ½ lb. fresh rhubarb, cut into ¼-inch slices
- 6 cups rainbow chard, washed and chopped
- ½ cup chopped cilantro
- (This is best served atop rice or quinoa, so think about making that as well.)
- Heat 1 Tbs. oil in a large pot or saucepan over medium heat. Add onion and cranberries; sauté 10 minutes, or until onions begin to brown.
- Stir in lentils and 3 cups of the veggie broth; bring to a boil. Reduce heat to medium-low; simmer 25 minutes.
- Meanwhile, heat 1 Tbs. olive oil in nonstick skillet over medium-low heat. Add mustard and cumin seeds. Cover skillet, and cook 2 minutes, or until seeds begin to pop. Cook 1 to 2 minutes more, or until popping stops, shaking skillet often. Remove from heat and stir in ginger and garlic, and season with salt and pepper, if you like. Cover, and set aside.
- After your pot has been simmering for 25 minutes, stir in rhubarb and remaining 1/2 cup broth; cook 6 minutes. Test to make sure lentils are cooked thoroughly. If not, cook longer—add water or broth if necessary.
- Add spinach to the top of the lentils and, cover—allowing it to steam for 6 minutes more. Uncover and stir mixture to incorporate rhubarb and spinach leaves, then stir in spice mixture that was set aside.
- Serve garnished with cilantro.