Wednesday, June 8, 2011


I recently had some Blogger problems, especially commenting on other blogs, so I decided to just not blog for a few days. It seems to be better now. Hopefully I can remember where I wanted to comment and go back and do that soon!
Our parsonage has a big rhubarb patch which I think was planted by the last pastor's wife. When we first moved in I made several strawberry rhubarb pies which we enjoyed. Then when Lamb 1 had to give up dairy, I quit making rhubarb pie because it just seemed wrong to eat that without ice cream on top. When he was allowed to have ice cream again, we had quit eating recipes with massive amounts of sugar. So the last few years we have cut the rhubarb and put it in the compost pile, not to eat. I couldn't find any recipes for rhubarb that didn't have a ton of sugar in them. I felt bad wasting the rhubarb that I'm sure others would love to have.
Ram's mom got us a copy of this magazine, the June issue. I couldn't find this recipe online there, maybe they don't put the recipes online for the current issue. But I was thrilled to find a recipe to use rhubarb without any sugar in it. We made this tonight and all 3 Lambs liked it and ate it, even my very picky eater, Lamb 3. It is a little like dal, but it is sweet from the raisins and sour from the rhubarb too. Lamb 3 said, "Yum!". Believe it or not, everything in this recipe is usually in our pantry except for the golden raisins and the fresh spinach. We served it over brown rice, but you could also serve it over quinoa or eat it plain.

Indian-Spiced Lentils with Spinach and Rhubarb
2 Tbs. olive oil divided
2 Tbs. yellow mustard seeds
2 1/2 tsp. whole cumin seeds (we just used ground cumin and added it later in the recipe)
3 Tbs. minced fresh ginger
3 cloves garlic minced
1 medium red onion, chopped (we used yellow onion)
1/2 cup golden raisins
1 cup brown lentils rinsed and drained
3 1/2 cups low sodium vegetable broth
1/2 lb fresh rhubarb cut into 1/4 inch slices or 1/2 lb frozen sliced rhubarb thawed (we used 1 cup because first time making this not sure if Lambs would like it, next time we will use 2 cups)
6 cups baby spinach leaves
1/2 cup chopped cilantro
1. Heat 1 Tbs. oil in nonstick skillet over medium low heat. Add mustard and cumin seeds. Cover skillet and cook 2 minutes or until seeds begin to pop. Cook 1-2 minutes more or until popping stops shaking skillet often. Remove from heat, stir in ginger and garlic and season with salt and pepper if desired. Cover and set aside.
2. Heat remaining oil in saucepan over medium heat. Add onion and raisins, saute 10 minutes, or until onions begin to brown. Stir in lentils and 3 cups broth, bring to a boil. Reduce heat to medium-low, simmer 25 minutes. Stir in rhubarb and remaining 1/2 cup broth, cook 6 minutes. Add spinach, cover and cook mixture 6 minutes more. Stir mixture to incorporate rhubarb and spinach leaves, then stir in spice mixture. Serve garnished with cilantro.

We liked this recipe so I cut some more rhubarb today and plan to freeze it to make this recipe again after rhubarb season is over. Since some rhubarb is cut, I think I'll have to make a strawberry rhubarb pie too for a once a year treat!

Recipe from Vegetarian Times June 2011

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