Rhubarb Lentil Stew with Chili Crisp & Lime

Ingredients

• 250 g Rhubarb
• 120 g Dry red lentils
• 1 small Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Olive oil
• 1.5 tbsp Chili crisp
• 1 Lime
• 500 ml Vegetable broth (or water)
• 1 tsp Ground cumin
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion; mince the garlic and ginger. Chop rhubarb into 1 cm pieces. Zest and juice the lime.

2. 2

   Cook aromatics and lentils (30 minutes total cook): Heat olive oil in a pot over medium heat. Add onion and cook 4 minutes until softened. Stir in garlic, ginger, and cumin; cook 30 seconds.

3. 3

   Simmer: Add lentils and vegetable broth. Bring to a simmer, then add rhubarb. Cook 20–22 minutes, stirring occasionally, until lentils are tender and the stew is thick.

4. 4

   Finish: Turn off heat. Stir in chili crisp and lime juice (and a little zest). Taste and adjust with salt and black pepper if needed. Serve hot.