Rhubarb Lentil Curry

Rhubarb and Lentil CurryRhubarb and Lentil Curry.JPG
For more than just dessert! Rhubarb finds a home in the main course in this savory dish.

gluten-free-icon.gif Gluten Free

Ingredients

  • 1 Tablespoon olive oil
  • ¼ - ½ teaspoon fennel seeds (optional)
  • 2 ½ teaspoons ground cumin
  • 2 ½ teaspoons turmeric
  • 1 teaspoon ground coriander
  • 3 cloves garlic, minced
  • 3 cups unsalted vegetable stock (check label to assure gluten free for GF version)
  • 1 package (10 ounces) frozen spinach, thawed
  • 3 stalks of rhubarb, finely chopped (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 large sweet potato, peeled and diced (about 3 cups)
  • 1 Tablespoon minced fresh ginger
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 cup uncooked lentils
  • Fresh cilantro for garnish

Directions

  1. In a large pot, make a curry by combining olive oil, fennel seeds, cumin, turmeric, and coriander. Add minced garlic and cook over medium-high heat for 1-2 minutes, or until fragrant, stirring constantly to prevent burning.
  2. Add the vegetable stock, spinach, rhubarb, bell pepper, sweet potato, ginger, pepper, salt, and bay leaf. Cover, bring to a boil, and simmer for 5 minutes.
  3. Add the lentils, cover, and simmer for 25 minutes, stirring frequently.  Remove bay leaf.
  4. Garnish with chopped fresh cilantro.

Serves 6

 

Nutrition Information
Per 1 cup serving
Calories: 198
Total Fat:  3.5 g
   Saturated Fat:  0.5 g
Sodium:  346 mg
Total Carbohydrate:  34 g
   Dietary Fiber:  14 g
   Sugars:   6 g
Protein:  11 g