Spicy Lentil and Spinach with Rhubarb Chutney

Spicy Lentil and Spinach with Rhubarb Chutney

http://www.vegalicious.org/2009/09/14/spicy-lentil-and-spinach-with-rhubarb-chutney/

This is a nice hearty meal for the cooler seasons of the year. It’s particularly nice with hearty whole grain bread and a nice mixed salad.

This recipe came in need when I realized that rhubarb in your oatmeal isn't the best thing if you don't want to add a lot of extra sugar to sweeten it up. When I was at the grocery store the other week, I decided to go for the on sale frozen produce for my oatmeal, that being rhubarb. I thought it was a fun new idea. Well I just used it for the first time this morning and let me tell you, wasn't the best idea I've had. As I was eating it, I took some time to explore online some options for savory dishes with rhubarb (because of course there is the traditional rhubarb pie, which I wasn't interested in making at this time), and I came across this recipe. I stopped by the store on my way home from work today to get a few of the ingredients I didn't have. I also used a few ingredients I already had, adding to the recipe 1/2 head of cabbage that I was afraid was going bad. 

How did it turn out, you ask? AMAZING!! Of course I ended up making a lot more than the recipe called for, which made the original batch taste bland, so then I added more spices and herbs. And my natural inclination is "Oh there is a lot of food here and Cayenne is a good flavor, let's add some...and maybe a bit more...and a little more", and before you know it the dish is pretty darn spicy. I started the dish with the intention of NOT making it spicy, but low and behold, that's exactly what I did. One awesome surprise was how great of a chef I felt after I tasted the rhubarb chutney; I even said "Damn that's good!" The combination is pretty darn fabulous!

Serving Size: 4

Ingredients:

for the lentil and spinach:

• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 1 can crushed tomatoes
• 2 tablespoons tomato paste
• 1-2 cups water as needed
• 1 cup lentils
• 4 cups spinach, washed and spun dry
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 2 bay leaves
• salt and pepper to taste
• cayenne or Cajun spices (optional)

for the rhubarb chutney:

• 1 onions, chopped
• 1 tablespoon vegetable oil
• 3-4 stalks rhubarb, chopped
• 1/4 cup apple cider vinegar
• 3 tablespoons brown sugar
• pinch salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger

Directions:

To make the lentil and spinach stew:

1. Saute the chopped onion in the oil,
2. Add the minced garlic and further saute.
3. Add the cumin, coriander and paprika mix well.
4. Add the lentils and allow to lightly saute in the oils and herbs.
5. Add the tin of tomatoes, and tomato paste.
6. Add 1 cup of water, the bay leaves crushed a bit and bring the lentils to boil.
7. Turn the heat lower but allow the lentils to softly simmer.
8. Add additional water as needed.
9. Season to taste with salt and pepper, cayenne and or Cajun spices as you wish.

Meanwhile:
to make the rhubarb chutney:

1. Saute the onion in the oil.
2. Add the copped rhubarb and allow to saute until it begins to soften.
3. Add the vinegar, brown sugar and spices.
4. Mix well, and allow to gently boil.
5. Reduce to a simmer until the liquid has evaporated and the rhubarb is a thick mass.

Shortly before serving, add the washed and spun dried spinach to the lentils.
Fold the spinach in and allow to wilt.

Serve the lentil spinach stew with the rhubarb chutney on the side or drizzled on top.