Spicy Rhubarb Lentil Stew with Mustard Greens

Ingredients

• 1/2 cup Dried brown or green lentils
• 1 cup Rhubarb, chopped
• 2 cups Mustard greens
• 1/2 medium Onion, diced
• 2 cloves Garlic, minced
• 1 tbsp Olive oil
• 2 cups Vegetable broth
• 1 tbsp Tomato paste
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/4 tsp Dried chili flakes
• 1 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Chop rhubarb and mustard greens; dice onion; mince garlic.

2. 2

   In a pot, heat olive oil over medium heat. Sauté onion for 3 minutes until softened, then add garlic and cook 30 seconds.

3. 3

   Stir in tomato paste, cumin, smoked paprika, and chili flakes; cook 1 minute to toast the spices.

4. 4

   Add lentils, vegetable broth, rhubarb, salt, and black pepper. Bring to a simmer, then cook 25 minutes, stirring occasionally, until lentils are tender.

5. 5

   Stir in Dijon mustard and apple cider vinegar. Add mustard greens and cook 3–5 minutes, just until wilted and bright.