North African Spiced Rhubarb Lentil Stew

Ingredients

• 1/2 cup Dried red lentils
• 1 cup Rhubarb
• 1/2 medium Onion
• 2 cloves Garlic
• 1 1/2 Ras el hanout
• 1 tsp Ground cumin
• 1/4 tsp Chili flakes
• 1 tbsp Olive oil
• 2 cups Vegetable broth (or water)
• 1 tbsp Lemon juice(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Chop onion and mince garlic. Cut rhubarb into 1/2-inch pieces.

2. 2

   Cook (35 minutes): In a pot, warm olive oil over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic, ras el hanout, cumin, and chili flakes; cook 30–60 seconds until fragrant.

3. 3

   Add lentils and broth to the pot. Bring to a simmer, then cook 15 minutes, stirring occasionally.

4. 4

   Add rhubarb and simmer 10–12 minutes more, until lentils are tender and the stew is thick with a tart-sweet flavor.

5. 5

   Finish: Stir in lemon juice (if using) and season with salt and black pepper to taste. Serve hot.