Lentil and Rhubarb Stew With Indian Spices

Lentil and Rhubarb Stew With Indian Spices
Yield 4 servings
Time 40 minutes
Any lentils, including the tiny dark green de Puy lentils from France, will work here, but I prefer orange
ones because they are incredibly quick-cooking and nicely colored. Also, I\'d stay away from adding
other full-flavored vegetables
 3 or 4 stalks rhubarb, strings removed, chopped

 1 cup orange lentils, well washed
 2\r\n tablespoons minced ginger
 1 tablespoon minced garlic
 4 cardamom pods
 1 tablespoon mustard seeds
 2 cloves
 1 teaspoon cracked black pepper
 1 dried ancho or other mild chili, optional
 Salt
 Chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook
at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like,
cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.
Rhubarb Beetroot salad
1. Two stalks of rhubarb, peeled

2. Two handfuls arugula, washed
3. Two medium beetroot
4. Half a teaspoon of butter (or olive oil)
5. One tablespoon of olive oil
6. One teaspoon balsamic vinegar
7. One teaspoon of honey
8. A bit of ricotta (or very mild creamy goat cheese)
9. Some alfalfa or other sprouts
10. Basil leaves
11. Salt and pepper
 First, prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45
minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut
into bite size pieces; set aside to cool.
 Meanwhile, cut the rhubarb into slices. Heat just a little butter in a pan, add the rhubarb when
it’s sizzling. Add a teaspoon of honey and let it melt. Lower the heat and let the rhubarb cook for
about five minutes, it should be soft but still crunchy. Deglaze with a few drops of balsamic
vinegar. Add a pinch of salt, set aside.
 Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices.
Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta
beforehand if you prefer).
Rhubarb-Braised Chicken Thighs
 Total Time: 1 hr 15 mins |
 Makes: 4 to 6 servings
When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a
vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a
touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb
toward the end of the cooking time keeps its flavor and texture intact.
 8 bone-in, skin-on chicken thighs (about 3 pounds)

 Kosher salt
 Freshly ground black pepper
 2 tablespoons olive oil
 2 medium shallots, finely chopped
 2 tablespoons finely chopped fresh ginger
 1 teaspoon ground cardamom
 1/2 cup dry sherry
 1 cup low-sodium chicken stock
 1/4 cup honey
 1/4 cup freshly squeezed orange juice (from about 1 medium)
 1 pound rhubarb, medium dice
INSTRUCTIONS
1. Heat the oven to 375°F and arrange a rack in the middle. Pat the chicken dry with paper towels,
then season generously with salt and pepper.
2. Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until
shimmering. Place half of the chicken thighs in the pot, skin side down, and cook until golden
brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes
more. Transfer the thighs to a plate and repeat with the remaining chicken.
3. Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the
shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften,
about 2 minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits,
and reduce the liquid by half, about 3 to 4 minutes. Add the chicken stock, honey, and orange
juice and stir to combine. Return the chicken pieces and any accumulated juices to the pot, turn
the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
4. Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and
the chicken, when cut with a knife, is no longer pink, about 35 minutes. Remove from the oven,
scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until
the rhubarb is knife tender, about 15 minutes more.

Lentil and Rhubarb Stew With Indian Spices

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Lentil and Rhubarb Stew With Indian Spices

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Lentil and Rhubarb Stew With Indian Spices

 3 or 4 stalks rhubarb, strings removed, chopped

Rhubarb Beetroot salad

1. Two stalks of rhubarb, peeled

 8 bone-in, skin-on chicken thighs (about 3 pounds)

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