Tuesday, May 29, 2012

Savory Rhubarb Lentil Curry with Spinach

As amazing as rhubarb crisp is, I'm not always in the mood for something sweet. So what to do with all that rhubarb when you are in the mood for something savory? Below is a healthful, excellent curry recipe that can be served alone or with a grain. Enjoy!

Savory Rhubarb Lentil Curry with Spinach

1 large sweet potato
1 cup French lentils
3 cups of water
1 bay leaf
2 stalks of rhubarb (diced into small pieces)
1/2 of 1 red bell pepper (diced into small pieces)
2 cups frozen spinach or 2 cups cooked spinach, chopped finely
1 tablespoon olive oil
1/2 tablespoon of mustard seeds
pinch of red pepper flakes
1/4 tsp fennel seeds
1 tablespoon minced ginger
1 tablespoon cumin powder
1 tablespoon brown sugar
salt to taste

Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water. Cook sweet potato, boil, bake, or steam. While the lentils are simmering, cut your vegetables. In a large saute pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger and cumin. Add red peppers and rhubarb to the pan. Saute for a few minutes. Add spinach and saute until fully cooked. Add cooked lentils, cooked sweet potato, and brown sugar, and stir. Add salt to taste.

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