Latest revision as of 01:28, 2 February 2011

Serves: 6

Active Time: 35 minutes

Total Time: 1 hour 10 minutes

From: http://hannaford.adplexonline.com/alt/viewrecipe.aspx?deptid=&recipeid=15999&AspxAutoDetectCookieSupport=1

Ingredients

2 tsp Vegetable oil

1 ea Large Spanish onion, finely chopped

1 ea Red bell pepper, finely chopped

3 ea Garlic clove, minced

1 Tbs Minced fresh ginger

1 ea alapeno pepper, seeded, deveined and diced

2 tsp Curry powder

1 tsp Ground cumin

1/4 tsp Salt

1/4 tsp Black pepper, freshly ground

2 cup Rhubarb, chopped

1 cup Beans, lentils, green, dried and rinsed

4 cup Water

1/4 cup non-fat plain Greek yogurt

2 Tbs Minced fresh cilantro=Directions=

Step 1

In a deep saucepan or stockpot, heat oil over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 to 8 minutes. Add bell pepper, garlic, ginger, jalapeño, curry powder, cumin, salt, and black pepper; cook for 3 minutes. Add rhubarb and cook for 2 minutes, stirring frequently. Add lentils and water.

Step 2

Cover pan, bring to a boil, then reduce heat to low and simmer for 30 to 35 minutes, or until lentils are very soft. Serve hot, with yogurt and fresh cilantro on the side if desired.