Lentil and rhubarb stew - vegan. Heat oil in a pan over medium heat. Sauté onion until soft and translucent. Stir in minced garlic and cook for a minute.
Inspired by a Mark Bittman recipe.
I first made it out of curiosity then loved it!
The rhubarb adds a depth to the dish and some people don't guess it's rhubarb!
Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lentil and rhubarb stew - vegan. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Heat oil in a pan over medium heat. Sauté onion until soft and translucent. Stir in minced garlic and cook for a minute.
Lentil and rhubarb stew - vegan is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They're nice and they look wonderful. Lentil and rhubarb stew - vegan is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have lentil and rhubarb stew - vegan using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lentil and rhubarb stew - vegan:
- Give 4 stalks - rhubarb, chopped.
- Provide 1 cup - red lentils, rinsed and drained.
- Prepare 2 cloves garlic, peeled and crushed.
- Require 2 cm for chunk fresh ginger, peeled and grated.
- You need 4 of cardamom pods, crushed.
- Require 2 - cloves.
- You need a few for good grinds of black pepper.
- Require of chilli flakes and fresh coriander to sprinkle on top.
Heat a medium sized pot on the stove at a medium heat. Add the olive oil and the carrots. How to Cook Rhubarb Lentil Soup. Add the lentils to a bowl and cover them with hot water.
Lentil and rhubarb stew - vegan making process:
- Put everything - except the chilli flakes and coriander - in a pan. Add enough water to cover..
- Simmer until the lentils and rhubarb are quite soft - 20-30mins. Add more water if needed..
- Serve with the chilli and coriander sprinkled on top. Enjoy 😋.
Heat a medium sized pot on the stove at medium. The resulting curry resembled a dhal more than anything else, as the rhubarb and pulses do melt down a lot during the cooking process. But the flavour was outstanding with each forkful delivering a sharp, sour, spicy hit; all underpinned by warm, earthy lentils. While the lentils and sweet potato are boiling, cut up the garlic, red pepper, rhubarb and chard. After lentils and the potato are down, heat the olive oil, mustard seed, and garlic in a medium pan.
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