It’s nice to see a rhubarb recipe that isn’t a sweet desert. This is a pretty simple and hearty rhubarb dinner recipe.
- 1 large sweet potato
- 1 cup French lentils
- 3 cups of water
- 1 bay leaf
- 2 stalks of rhubarb (diced into small pieces)
- 1 red bell pepper (diced into small pieces)
- 1 jalapeno
- 1/2 yellow onion
- 2 cups spinach, kale, collards or some sort of green chopped finely
- 1 TB coconut oil
- 1/2 TB of mustard seeds
- 1/4 tsp fennel seeds
- 1 TB minced ginger
- 1 TB cumin powder
- salt and pepper to taste
An avocado or goat cheese goes well with this too.
Cook the lentils in a pan with 3 cups of water and bay leaf or in a rice cooker.
Preheat the oven to 425°
Chop sweet potato into 1/4 to 1/2 inch chunks
Add coconut oil to sweet potatoes, salt, pepper, to roasting pan, stir and roast for 15 minutes. Remove from oven, stir them and roast another 15 minutes until they are tender.
In a large saute pan, add coconut oil, yellow mustard seeds and let it heat up, the seeds may explode / go flying… Add chopped onions, red pepper, jalapeno and saute for 5 to 10 minutes. Add chopped rhubarb, add spices and saute a bit longer.
Once the rhubarb and peppers are sauteed to your liking, add the roasted sweet potato chunks and lentils to the large saute pan. Add the chopped greens, stir and turn the heat down to low for a minute or so.
Serve with avocado or goat cheese and enjoy.