Spicy Rhubarb & Red Lentil Stew (Harissa Style)

Ingredients

• 250 g rhubarb
• 100 g red lentils (dry)
• 1 medium (150 g) onion
• 2 cloves garlic
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 600 ml vegetable broth (or water)
• 1 tbsp lemon juice(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Chop rhubarb into 1–2 cm pieces. Finely chop the onion and mince the garlic.

2. 2

   Cook (30 minutes): In a pot, warm the olive oil over medium heat. Sauté onion for 5 minutes until softened, then stir in garlic for 30 seconds.

3. 3

   Add harissa, cumin, and coriander; cook for 1 minute to toast the spices. Stir in lentils and broth, then bring to a simmer.

4. 4

   Simmer for 20–22 minutes, stirring occasionally, until lentils are tender and the stew thickens. Add rhubarb for the last 10 minutes so it stays tangy.

5. 5

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