Indian-Spiced Lentils with Spinach and Rhubarb Recipe

Name: Indian-Spiced Lentils with Spinach and Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil, divided; 2 Tbs. yellow mustard seeds; 2 1/2 tsp. whole cumin seeds; 3 Tbs. minced fresh ginger; 3 cloves garlic, minced (1 Tbs.); 1 medium red onion, chopped (1 1/2 cups); 1/2 cup golden raisins; 1 cup brown lentils, rinsed and drained; 3 1/2 cups low-sodium vegetable broth; 1/2 lb. fresh rhubarb, cut into 1/4-inch slices, or 1/2 lb. frozen sliced rhubarb, thawed; 6 cups baby spinach leaves; 1/2 cup chopped cilantro

Servings: persons

2 Tbs. olive oil, divided
2 Tbs. yellow mustard seeds
2 1/2 tsp. whole cumin seeds
3 Tbs. minced fresh ginger
3 cloves garlic, minced (1 Tbs.)
1 medium red onion, chopped (1 1/2 cups)
1/2 cup golden raisins
1 cup brown lentils, rinsed and drained
3 1/2 cups low-sodium vegetable broth
1/2 lb. fresh rhubarb, cut into 1/4-inch slices, or 1/2 lb. frozen sliced rhubarb, thawed
6 cups baby spinach leaves
1/2 cup chopped cilantro

1
Heat 1 Tbs.
2
oil in nonstick skillet over medium-low heat.
3
Add mustard and cumin seeds.
4
Cover skillet, and cook 2 minutes, or until seeds begin to pop.
5
Cook 1 to 2 minutes more, or until popping stops, shaking skillet often.
6
Remove from heat, stir in ginger and garlic, and season with salt and pepper, if desired.
7
Cover, and set aside.
8
Heat remaining 1 Tbs.
9
oil in saucepan over medium heat.
10
Add onion and raisins; saute 10 minutes, or until onions begin to brown.
11
Stir in lentils and 3 cups broth; bring to a boil.
12
Reduce heat to medium-low; simmer 25 minutes.
13
Stir in rhubarb and remaining 1/2 cup broth; cook 6 minutes.
14
Add spinach, cover, and cook mixture 6 minutes more.
15
Stir mixture to incorporate rhubarb and spinach leaves, then stir in spice mixture.
16
Serve garnished with cilantro.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. olive oil, divided, 2 Tbs. yellow mustard seeds, 2 1/2 tsp. whole cumin seeds, 3 Tbs. minced fresh ginger, and more.

Yes, Indian-Spiced Lentils with Spinach and Rhubarb falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Lentils with Spinach and Rhubarb

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