Indian spiced Lentils with Spinach and Rhubarb

By Steve-3

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 medium red onion, chopped
• 1/2 cup golden raisins
• 1 cup brown lentils, rinsed and drained
• 3 1/2 cups low sodium veggie broth
• 1/2 lb fresh rhubarb, cut into small slices, or 1/2 lb. frozen sliced rhubarb
• 6 cups baby spinach leaves
• 1/2 cup chopped cilantro

Preparation

Step 1

Heat 1 Tbs oil in nonstick skillet over medium heat. Add mustard and cumin seeds. Cover skillet and cook 2 minutes until seeds begin to pop. Cook 1 to 2 minutes more, or until popping stops, shake skillet often. Remove from heat, stir in ginger and garlic, season with salt and pepper. Cover and set aside.
Heat remaining oil. Add onion and raisins, sauté 10 minutes, or until onions begin to brown (medium heat). Stir in lentils and 3 cups broth. Bring to a boil, reduce heat to medium – low and simmer for 25 minutes. Stir in Rhubarb and remaining ½ cup broth. Cook 6 minutes. Add spinach, cover, and cook mixture 6 more minutes. Stir mixture and then stir in spice mixture. Serve garnished with cilantro.

Serve over a cooked grain such as quinoa or brown rice.