Easy Rhubarb Lentil Salad
- 3 cup rhubarb stalks, diced (or frozen)
- 1 cup lentils, canned or fresh
- 1/2 cup red onion, finely diced
- 1 clove garlic, minced
- 2 cups vegetable stock
- 2 Tbsp. olive oil
- 1/2 tsp. red chili flakes (optional)
- 1/2 tsp. dried oregano (optional)
- Fresh cilantro leaves (optional)
- 1 tsp. corinader, ground
- 2 Tbsp. fresh mint leaves, chopped (optional)
Serves: 4
Bring the lentils and stock to a boil in a large saucepan on high heat. Reduce the heat to a simmer and cover with a lid. Cook for about 25-30 minutes until the lentils are tender but not mushy. Drain the excess liquid and put the lentils aside. Heat the oliv eoil in the same saucepan on medium heat for about 40 seconds. Add the corinader, chili and oregano to the hot oil and stir for aobut 20 seconds. Stir in the onions and garlic and saute until translucent, for about 10 minutes. Add the drained lentils to the saucepan along with the rhubarb. Cover with a lid and reduce the heat to low-medium. Cook for another 10 minutes until the rhubarb pieces are tender. Remove from the stove, allow the lentils to cool and then fold in the fresh mint leaves. Before serving, garnish with salt, pepper and cilantro leaves.
Nutrition Facts (1 serving):
Calories: 157.8 kcal
Carbs: 16.8 g
Protein: 5.5 g
Sodium: 14.5 mg
Recipe: Chef Drew Laberis, Avera McKennan
