Spiced Lentils with Rhubarb Recipe

Photo by wordridden.

Lentils and rhubarb make an odd couple. But in 2005, a month apart from each other, the San Francisco Chronicle and the New York Times played matchmaker and brought them awkwardly, yet happily together. Here’s a simple lentil recipe, to go with rice. Rhubarb stands in for lemon juice or lime leaves, and adds its signature acidity, which softens out just right with a dollop of yogurt on top.

Spiced lentils with rhubarb (rhubarb dal!)

1 Tablespoon olive oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 onion, chopped
1 nub ginger, peeled and grated
2 cloves garlic, peeled and grated
1/2 green chili, seeds removed
1 small stalk rhubarb, stringy bits removed, chopped
1 cup green or orange lentils, washed
2 cups water
1 teaspoon salt, plus more to taste
1 handful cilantro, chopped
Greek yogurt, to serve

1. Puree the ginger, garlic, and chili together
2. Heat the oil with the mustard seeds, turmeric, and onion
3. Before the onion starts to color, add the paste and cook on low for 5 minutes, then add the rhubarb and cook until tender. Remove from the heat
4. Meanwhile, boil the lentils until cooked (if you have a pressure cooker, it’ll take half the time)
5. Add the rhubarb mixture to the cooked lentils and season to taste, adding a little water if necessary
6. Top with chopped cilantro and a dollop of Greek yogurt, and serve with rice

Dr. Nishant Rao is a co-founder of WellWire.com. He is a well-traveled naturopathic doctor and new father, practicing an integrative approach to create wellness in and around Los Angeles. Become a patient or discover his practice.