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Indian lentil stew with rhubarb
Indian Lentil Stew with Rhubarb
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(cooking time: 40 min; 4 servings)
Rhubarb – 3 to 4 stalks
Orange lentils – 1 cup
Ginger – 2 round tablespoons, mined
Garlic – 1 tbsp, minced
Cardamom – 4 pods
Mustard seeds – 1 tsp
Black pepper – 1 tsp, cracked
1 mild chili
Salt – to taste
Fresh cilantro, chopped (leaves only)
Add all ingredients but salt and fresh cilantro into a saucepan. Add water up to 1 inch above the mixture.
Heat to a simmer, let cook until rhubarb and lentils soften (about half an hour).
Remove cardamom pods and cloves.
Season with salt and pepper.
Serve garnished with cilantro.
Note: You can cook this dish in a slow cooker.
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