Indian-Spiced Lentils with Spinach and Rhubarb

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!