Spicy Rhubarb Lentil Stew with Roasted Red Pepper

Ingredients

• 200 g rhubarb, chopped
• 120 g red lentils, rinsed
• 120 g roasted red peppers (jarred), drained
• 1 small (120 g) onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili flakes (or cayenne)
• 1 tbsp tomato paste
• 600 ml vegetable broth (or water)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice(optional)
• 1 tbsp fresh parsley, chopped (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Chop onion and rhubarb; mince garlic. Drain roasted red peppers.

2. 2

   Cook (35 minutes): In a pot, heat olive oil over medium heat. Sauté onion for 4 minutes, then add garlic and cook 1 minute. Stir in smoked paprika, cumin, chili flakes, and tomato paste; cook 30 seconds.

3. 3

   Simmer: Add lentils, rhubarb, and broth (and salt/pepper). Bring to a simmer, then cook uncovered at a steady simmer for 20 minutes, stirring occasionally, until lentils are tender and the stew thickens.

4. 4

   Blend for silkiness: Blend roasted red peppers until smooth, then stir into the stew. Simmer 5 minutes more to meld flavors. Stir in lemon juice (if using) and adjust salt/pepper to taste.

5. 5

   Serve: Ladle into bowls and top with parsley (optional).