• Liz Talley - Urban Graze

Red Lentil and Rhubarb Stew


Sounds like a strange combination, but this is one fantastic lentil soup! When the first rhubarb appears each spring, we rush to make this! It's really good with the chicken and spinach, but is delicious without them as well. Makes about 4 ample servings.

2 Tbsp. olive oil

¼ c. chopped onion

1 small clove garlic, pressed or minced

½ tsp. grated fresh ginger (if you like it spicy, add a little more)

¼ tsp. ground cardamom

¼ tsp. ground mustard

A pinch ground cloves

Salt and pepper

1 c. ¼"-½” sliced rhubarb (if stalks are thick, vertically cut them in half or quarters before chopping)

1 c. rinsed red lentils

4 c. chicken or vegetable broth

2 c. chopped or shredded cooked chicken, optional

2-3 c. rough chopped or torn fresh spinach leaves (can sub with chard or beet greens), optional

Saute the onion and garlic in olive oil for a few minutes, until soft and aromatic. Stir in ginger, spices, season with salt and pepper, and cook gently another minute. Add the rhubarb and lentils, stirring to blend well, then pour in broth.

Cover and low-simmer for 20-30 minutes, or until the lentils are cooked firm-tender. Stir in the chicken and spinach just to warm and wilt. If needed, add a little broth or water, to keep soup from being too thick.

Recipe created or adapted by Liz Talley, Urban Graze

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