Indian spiced lentils with rhubarb
Author: Jen: adapted from Vegetarian Times
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4
  • 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
  1. (This is best served atop rice or quinoa, so think about making that as well.)
  2. 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.
  3. Stir in lentils and 3 cups of the veggie broth; bring to a boil. Reduce heat to medium-low; simmer 25 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve garnished with cilantro.
Recipe by Wine and a Spoon at