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Rhubarb with Lentils
Rhubarb infuses this one-pot wonder with a subtle tartness, a pleasant contrast with the earthy lentil flavor. Because they hold their shape and texture, French green lentils are superb in this recipe but you can also use black beluga lentils.
2 teaspoons canola or grape seed oil
2 shallots, finely chopped
1 red bell pepper, chopped
1 medium-size carrot, peeled and chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 jalapeño or serrano pepper, seeded and diced
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups chopped rhubarb
1 cup French green lentils, rinsed
3½ cups water
1/3 cup fresh mint, chopped
1 teaspoon lemon zest
-Plain yogurt or dairy-free plain yogurt, optional
-Chives, chopped, optional
1. In a medium-size saucepan, heat oil over medium heat. Add shallots, bell pepper, carrot, garlic, ginger and jalapeño pepper. Cook 3 minutes, stirring often.
2. Add cumin, turmeric, sea salt and black pepper; cook 1 minute. Add rhubarb and cook 2 minutes, stirring often.
3. Add lentils to the pot along with 3½ cups water. Bring mixture to a boil. Then reduce heat to medium-low and simmer covered for 30 minutes or until lentils are tender. Stir in mint and lemon zest.
4. Serve lentil mixture topped with yogurt and chives, if desired.
Each serving contains 143 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 209mg sodium, 24g carbohydrate, 7g fiber, 3g sugars, 8g protein, 10Est GL.