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 a pop of seasonal brightness. Try making this rhubarb beet lentil stew and you’ll never think of lentil stew in the same way again!
Ingredients
- 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
Preparation
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Preheat oven to 350°F.
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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.
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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.
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Add lentils, rhubarb and water, and cover and simmer until lentils are cooked, about 30 minutes.
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While the stew is cooking, roast beets in oven.
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After the lentils are cooked, stir in the maple syrup, and beets, and season to taste with salt and pepper.
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Serve over steamed rice or quinoa. Garnish with cilantro and crushed red pepper flakes. Enjoy!
