Red Lentils and Rhubarb With Indian Spices
By: Helen Pitlick
Published: Wednesday, December 9, 2009 - 1:11am

Ingredients




1 cup dried lentils, washed and picked
3 stalks rhubarb
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 ancho or other mild dried chile (optional)
salt

2 tablespoons cold butter or peanut oil (optional)
fresh cilantro leaves to garnish

Preparation

1 Combine the lentils, rhubarb, ginger, garlic, cardamom, mustard seeds, cloves, pepper and chile in a saucepan and add enough water to cover by about 1 inch. Cook at a steady simmer until the lentils are quite soft, 20-30 minutes, salting as the lentils soften. 2 Remove the cloves and, if you like, the cardamom pods (they're kind of fun to eat, though). Stir in the butter or oil if you're using it. Taste and adjust the seasoning, then garnish with fresh cilantro.

About


Serve with rice, pita or naan. From "How to Cook Everything Vegetarian" by Mark Bittman.