I got a huge bunch of rhubarb at the local farmer's market this weekend, and after my sister made a delicious rhubarb upside-down cake, we still had quite a bit left over. I came up with this recipe in an older edition of Vegetarian Times and it turned out to be pretty tasty. The spices and flavor are pretty exotic, but we liked it!
I served it over brown rice, but you could use quinoa or just about any other whole grain.
Serves 4 to 6
Indian-Spiced Lentils with Spinach and Rhubarb
|Photo from Vegetariantimes.com|
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 red onion, chopped (1½ cups)
½ cup golden raisins
1 C brown lentils (or green)
3 ½ cups low-sodium vegetable broth
½ lb. fresh rhubarb, cut into ¼-inch slices
6 cups baby spinach leaves
½ cup chopped cilantro
First, heat one tablespoon of the olive oil in a large, fairly deep skillet over medium heat. Add the mustard and cumin seeds and cook covered for about 2 to 3 minutes, or until the seeds begin to pop. Continue to cook another minute or so until the popping stops, shaking the pan to keep the seeds from sticking or burning. Remove from heat, stir in the garlic and ginger, and set aside in a bowl.
Add another tablespoon of olive oil back into the skillet and saute the onion and raisins over medium heat for about 7 to 10 minutes, until the onions are tender and beginning to brown. Add the lentils and 3 cups of the broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 25 minutes - until the liquid has diminished quite a bit.
Now add the rhubarb and remaining 1/2 C of broth. Cook for about 5 minutes then add the spinach and cook covered for another 5 or 6 minutes. Once the spinach has wilted and the rhubarb is nice and soft, remove from heat, thoroughly mix everything, then stir in the spice mixture and the cilantro - I added a little flat leaf parsley as well.