This unusual combination actually works! The dish has a mild spicy flavour, perfect for the summer when both rhubarb and baby spinach are in season.
Any left overs? Throw them in your lunchbox the next day!
Cooking time: 50 minutes, including a 15 minutes tea break. Faster if you are using precooked lentils.
|Nutritional value 1 portion with 2 tbsp Turkish yoghurt, 10 % fat: 290 kcal|
41 g (59 E%)
6 g (19 E%)
15 g (22 E%)
- 1 tbsp cooking oil
- 1 small onion
- 75 ml / 3 oz raisins
- 3 cloves garlic
- 2 tbsp grated ginger
- 0.5 tsp grounded cumin
- 2 tsp mustard
- 200 ml / 5 oz dried green lentils
- 2 vegetable stock cubes
- 300 ml / 1 1/4 cup chopped rhubarbs
- 130 g / 4 oz baby spinach
- A dollop of Turkish yogurt (or soy yogurt)
- Chop a small onion, and 75 ml / 3 oz raisins.
- Heat up 1 tbsp cooking oil in a pan and fry with 3 crushed cloves garlic, onion and raisin.
- Add 200 ml dried green lentils.
- Grate 2 tbsp of ginger and add to the pot with 0.5 tsp cumin and 2 tsp mustard.
- Add 500 ml / 2 cup water and 2 vegetable stock cubes and simmer for 20 minutes. During this time, make a cup tea and chill for a while. Just enjoy sitting and being.
- Add 300 ml / 1 1/4 cup chopped rhubarbs and boil for 5 more minutes.
- Add 130 g / 4 oz baby spinach and let it boil for another 5 minuter.
- Serve with a dollop of yogurt on top. If you are saving leftovers, cool them quickly. Spinach contains spores that can form bacteria that in turn can form nitrate. This is not dangerous for grown ups, but can be harmful for children.