Make your lentil stew anything-but-boring with this delightful seasonal twist. Adding in rhubarb and beet gives it a balanced of grounded sweetness and seasonal brightness. You’ll never think of lentil stew in the same way again!
- 1 cup dry red lentils
- 2 Tbsp vegetable oil
- 1½ diced diced onions
- 5 cloves garlic, minced
- 3 Tbsp fresh ginger, minced
- 2 Tbsp soy sauce (use Tamari if gluten-free)
- 2 Tbsp curry powder
- 7 stalks rhubarb, cut into bite-size pieces
- 5 cups water
- 1 to 2 Tbsp maple syrup
- Sea salt and freshly ground black pepper
- 2 medium beets, cut into bite-size pieces
- Steamed rice or quinoa for serving
- Cilantro and crushed red pepper flakes, for garnish
Preheat oven to 350F.
Wash lentils well by covering them with water in a large bowl and swishing around until the water is murky. Drain and repeat until water is clear (usually 3 to 4 times). Set aside.
Heat oil in a large pot on the stove. Add the onion, garlic, and ginger and cook for about 5 minutes, or until you see the onions soften. Then add the curry powder and cook for about 30 seconds, and then add the soy sauce. If the mixture is too dry, add a little water to prevent burning.
Add lentils, rhubarb and water, and cover and simmer until lentils are cooked, about 30 minutes.
While the stew is cooking, roast beets in oven.
After the lentils are cooked, stir in the maple syrup, and beets, and season to taste with salt and pepper.
Serve over steamed rice or quinoa. Garnish with cilantro and crushed red pepper flakes. Enjoy!