Ginger-Chili Rhubarb Lentil Stew (Asian-ish)

Ingredients

• 1 cup cup rhubarb, chopped
• 3/4 cup dry lentils (brown or green), rinsed
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp chili paste or sriracha
• 3 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 3 cups vegetable broth (or water)
• 1 tbsp neutral oil
• 2 tbsp green onion, sliced(optional)
• 1 tsp sesame oil(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Chop rhubarb. Grate ginger and mince garlic; slice green onion if using.

2. 2

   In a pot, heat oil over medium heat. Sauté ginger and garlic for 30–60 seconds until fragrant.

3. 3

   Stir in chili paste, soy sauce, rice vinegar, and broth. Bring to a simmer.

4. 4

   Add lentils and rhubarb. Simmer gently, uncovered, until lentils are tender and the stew thickens slightly, about 25–30 minutes.

5. 5

   Taste and adjust heat/salt with more soy sauce or chili. Turn off heat and stir in sesame oil if using. Serve hot.