Rhubarb stew with sweet potatoes and brown lentils in orange maple sauce
Delicious stew for the late spring months (may, june). With slightly sweet, tangy and sour flavors. Rhubarb, sweet potato, orange and maple syrup which combine beautifully with brown lentils. With some thyme, oregano, coriander and paprika powder. And, if you have it, the Middle Eastern spice mix qalat daqqa (or a mix with cinnamon, cardamon, nutmeg, cloves and black pepper). An easy and light main course or lunch, which can grow into a full meal if served with millet. I had my millet cooked in licorice tea and finished with dates and honey.
Serve with millet
You can serve this stew on its own, since it already has sweet potato and lentils in it. But it’s really great when served with millet. You can just cook the millet in water or you can make it extra special. Like this millet cooked in licorice tea with dates and honey.
Ingredients
- Brown lentils – I used a can of 400 grams which is closest to a US 15oz can.
- Sweet potatoes – I used 2 medium sized, in cubes that’s about 2 cups. But you can add more if you wish.
- Rhubarb – I used 3 stalks, but the size of the stalks can very a lot: I made about 15 pieces of a little over an inch. Rhubarb is in season very briefly: from late April until halfway June. So enjoy it while you can!
- Oranges juice – I used the juice of 4 oranges to make 1 cup.
- Maple syrup
- Thyme and oregano – Dried or freshly cut in pieces.
- Paprika powder
- Coriander powder – Bought already ground or grind the seeds yourself.
- Qalat daqqa – Can be substituted with a third cardamon, a third cinnamon and a third of nutmeg, cloves and a hint of black pepper combined. Or even even you have just one of those: it will elevate the dish. And just leave the rest out. But stick with the measurements: so no more than a half teaspoon of cinnamon or cardamom and just a hint of nutmeg, cloves and black pepper.
- Extra virgin olive oil – Only if you don’t eat fatfree.
Other rhubarb recipes
This recipe is a vegan version inspired by my haddock with sweet potatoes and rhubarb (which I made last year when I wasn’t cutting down on fish yet). But I also have a really nice sticky rhubarb cake.
FAQ
Yes.
The main focus for the Medical Medium protocol are healing foods like fruits, leafy greens, (root) vegetables and wild foods like mushrooms. But you can legumes as filler foods if not on a cleanse.
No, lentils are legumes.
Rhubarb stew with sweet potatoes and brown lentils in orange maple sauce
This recipe may contain
affiliate linksEquipment
- 1 large ceramic non-stick pan
- or medium/large cast iron skillet
- potato peeler
Ingredients
- 1 can brown lentils of 15oz
- 2 cups sweet potatoes peeled and diced
- 2 to 3 stalks rhubarb
- 1 red onion
- 1 cup orange juice
- 1 cup water
- 4 tbsp maple syrup
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp coriander powder
- 1 tsp paprika powder
- 1 tsp qalat daqqa or a third cardamon, a third cinnamon and a third of nutmeg, cloves and a hint of black pepper combined
Instructions
- Finely chop the onion and bake softly with a bit of olive oil. If you eat fatfree you can use some water.
- Don't put on the heat too high: let the onions caramelize slowly. That will take about 10 minutes. In the meantime peel and cube the sweet potatoes and press the garlic.
- Add the garlic to the onions, stir, than add in the sweet potato cubes. Poor in the orange juice and water.
- If you use whole coriander seeds, grind them into powder. The same if you don't have qalat daqqa but whole cardamom or cloves (just use a pinch!). Whole nutmeg can be freshly grated (just use a pinch as well!).
- Add the maple syrup, coriander powder, paprika powder, oregano, thyme and qalat daqqa. Let simmer for 15 minutes.
- Add the brown lentils. Stir briefly.
- Wash and cut the rhubarb into pieces. Add and let int simmer for 5 minutes with the lid on. Don't stir anymore.
Did you make this stew or do you have any questions? Just leave a comment!