Rhubarb Beet Lentil Stew

Serves 4

30 Minute Prep Time

By Cory Bensen on June 13, 2016 , categorized in Dinner

lentil stew

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!

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

  1. Preheat oven to 350F.

  2. 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.

  3. 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.

  4. Add lentils, rhubarb and water, and cover and simmer until lentils are cooked, about 30 minutes.

  5. While the stew is cooking, roast beets in oven.

  6. After the lentils are cooked, stir in the maple syrup, and beets, and season to taste with salt and pepper.

  7. Serve over steamed rice or quinoa. Garnish with cilantro and crushed red pepper flakes. Enjoy!

Cory Bensen

Cory works as a Customer Experience Representative at Vega. He eats, sleeps, and breathes food! Ok, maybe not breathes because that’s considered choking! He’s a Registered Holistic Nutritionist with a bachelors degree in Commerce from McGill University. When he’s not cooking up a storm in the kitchen, he’s on out running on the trails of North Vancouver, or bike commuting to his next destination. Cory provides nutritional consulting for athletes and those athletically inclined. His clients include Ironman Champions, hikers, and marathon runners.

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