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Lentil-Rhubarb Stew
(recipe, Eamon Molloy)
Ingredients
- 3 rhubarb stalks, strings removed, chopped
- 1 cup red lentils, well washed
- 2 Tbsp. minced ginger
- 4 to 6 cloves garlic, minced
- 4 tsp. garam masala
- 1 tsp. cracked black pepper
- Salt
- Chopped cilantro leaves for garnish
Steps
- Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Bring to a boil then simmer until lentils and rhubarb are quite soft, about 25 minutes. Salt to taste. Garnish with cilantro and serve.