Dinners/Rhubarb Lentil Dal
Serves: 6
Active Time: 35 minutes
Total Time: 1 hour 10 minutes
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.
