This is a nice hearty meal for the cooler seasons of the year. It’s particularly nice with hearty whole grain bread and a nice mixed salad.

Serving Size: 4

Ingredients:

for the lentil and spinach:

• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 1 can crushed tomatoes
• 2 tablespoons tomato paste
• 1-2 cups water as needed
• 1 cup lentils
• 4 cups spinach, washed and spun dry
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 2 bay leaves
• salt and pepper to taste
• cayenne or Cajun spices (optional)

for the rhubarb chutney:

• 1 onions, chopped
• 1 tablespoon vegetable oil
• 3-4 stalks rhubarb, chopped
• 1/4 cup apple cider vinegar
• 3 tablespoons brown sugar
• pinch salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger

Directions:

To make the lentil and spinach stew:

1. Saute the chopped onion in the oil,
2. Add the minced garlic and further saute.
3. Add the cumin, coriander and paprika mix well.
4. Add the lentils and allow to lightly saute in the oils and herbs.
5. Add the tin of tomatoes, and tomato paste.
6. Add 1 cup of water, the bay leaves crushed a bit and bring the lentils to boil.
7. Turn the heat lower but allow the lentils to softly simmer.
8. Add additional water as needed.
9. Season to taste with salt and pepper, cayenne and or Cajun spices as you wish.

Meanwhile:
to make the rhubarb chutney:

1. Saute the onion in the oil.
2. Add the copped rhubarb and allow to saute until it begins to soften.
3. Add the vinegar, brown sugar and spices.
4. Mix well, and allow to gently boil.
5. Reduce to a simmer until the liquid has evaporated and the rhubarb is a thick mass.

Shortly before serving, add the washed and spun dried spinach to the lentils.
Fold the spinach in and allow to wilt.

Serve the lentil spinach stew with the rhubarb chutney on the side or drizzled on top.

Notes:

Inspired by Chef Phil Vickery of BBC Ready Steady Cook