Recipe of the Day: Lentil and Rhubarb Stew With Indian Spices - The New York Times
Any lentils, including the tiny dark green de Puy lentils from France, will work here, but I prefer orange ones because they are incredibly quick-cooking and nicely colored.
Also, I\'d stay away from adding other full-flavored vegetables - I tried both beets and turnips while developing this dish - because they overcomplicate the nearly perfect marriage of flavors.
3 or 4 stalks rhubarb, strings removed, chopped
1 cup orange lentils, well washed
2\r\n tablespoons minced ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
1 teaspoon cracked black pepper
1 dried ancho or other mild chili, optional
Chopped cilantro leaves for garnish
Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 2.54 cm.
Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes.
Remove cloves and, if you like, cardamom pods.
Add salt, then taste and adjust seasoning.
Garnish with cilantro and serve.
- Lentil and Rhubarb Stew With Indian Spices (& other savory rhubarb ideas) | the taste space