Tomato-Chili Rhubarb Lentil Stew

Ingredients

• 1 tbsp olive oil
• 1/2 medium yellow onion
• 2 cloves garlic
• 1/2 tsp chili flakes
• 1 14.5-oz can canned diced tomatoes
• 1 cup rhubarb
• 3/4 cup dry lentils (brown or green)
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp balsamic vinegar(optional)

Instructions

1. 1

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

2. 2

   Cook (35 minutes): Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and chili flakes for 30 seconds.

3. 3

   Add tomatoes (with juices), rhubarb, lentils, and vegetable broth. Bring to a boil, then reduce to a simmer.

4. 4

   Simmer until lentils are tender and the stew thickens, about 25–30 minutes. Season with salt and black pepper. Stir in balsamic vinegar if using, then serve.