Rhubarb is something I've always had a desire to grow. We're well into our 3rd season at the Lovell Street Fairy Garden, and we're delighted with our abundant rhubarb crop! While it's technically a vegetable, rhubarb often is grouped with sweeter dishes such as strawberry rhubarb pie, jams and crumbles. We decided to explore savory dishes with our rhubarb, and we were not disappointed.
Our Savory Rhubarb Lentils with Lemon Balm Leaf can be served warm with rice or sweet potatoes, or as a dip with your favorite chips, pita slices, or bell pepper strips. In this recipe, the rhubarb, lemon balm leaf, and Hungarian peppers were all grown in our garden. It's a joy to incorporate our home grown produce in such flavorful dishes.
Please note that only the stalk is edible in rhubarb plants. Always discard the leaves, and allow the roots to remain in the soil for next season's crop.
Savory Rhubarb Lentils with Lemon Balm
2 cups 1 inch pieces of rhubarb, slices in half lengthwise
1 cup thinly sliced leeks
1 cup green lentils, soaked for at least 20 minutes
2 celery stalks, chopped
1 1/2 cups Hungarian Sweet Peppers, chopped
2 Tbsp ghee
3 cups vegetable stock
2 Tbsp fresh lemon balm leaf
1 tsp ground coriander seed
1 tsp ground cumin seed
1/2 tsp ground turmeric
1 tsp paprika
1/2 tsp salt
1 pinch hing
Freshly squeezed lemon juice, or dollop of yogurt to garnish (optional)
Add ghee to a medium sauce pan on medium heat. When melted, add spices and stir.
Add leeks, stir to coat with ghee and spices and salt, and sauté 3-5 minutes, stirring occasionally.
Add celery and peppers, stir, sauté 3-5 more minutes, stirring occasionally.
Add rhubarb, lentils, and vegetable stock to the sauce pan, bring to a boil, and reduce to simmer. Cook 30-40 minutes, stirring occasionally. Add more water if needed.
Fold in lemon balm leaves. Serve with rice, potatoes, sweet potatoes, a dollop of yogurt, or use as a dip for your favorite chips, pita and vegetables.
Blog post published by Christine Anderson of Woven Postpartum.