Coconut Spicy Rhubarb Lentil Stew

Ingredients

• 2 cups rhubarb, chopped
• 1/2 cup red lentils, rinsed
• 1 cup coconut milk (unsweetened)
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1/2 tsp chili flakes (or chili powder)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lime juice(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the rhubarb. Mince the garlic and grate the ginger; rinse the lentils.

2. 2

   In a pot over medium heat, sauté garlic and ginger for 1 minute, then stir in curry powder and chili flakes until fragrant (about 30 seconds).

3. 3

   Add lentils and vegetable broth. Bring to a simmer, then cook for 20 minutes, stirring occasionally, until lentils are tender.

4. 4

   Stir in rhubarb and cook for 10 minutes more until rhubarb softens and the stew thickens.

5. 5

   Reduce heat to low and stir in coconut milk. Simmer 3–5 minutes to warm through; season with salt/pepper and finish with lime juice if using.