Comments on: Meatless Mondays with Martha Stewart – Rhubarb-Lentil-Sweet Potato Stew

By: icchafashions1

icchafashions1 — Mon, 15 Nov 2021 12:02:05 +0000

I’m glad I used lacinato or Dino kale because the texture was perfect. Used it for meal prep and it kept well. It’d be good with Trader Joe’s cauliflower gnocchi too

By: smarttechjr

smarttechjr — Mon, 15 Nov 2021 11:59:50 +0000

This was a fantastic article, and it was quite useful! I’m only getting started in this, but I’m getting a better understanding of it! Thanks a bunch, and keep doing what you’re doing!

By: vignesh waran

vignesh waran — Sun, 14 Nov 2021 07:51:08 +0000

This is ideal! I have a bunch of rhubarb in the fridge that needs to be repurposed into something similar. It’s excellent!

By: vignesh waran

vignesh waran — Sun, 14 Nov 2021 07:38:22 +0000

I’m envious of your recipes, your blog, and your photographs! I’d like to work as your apprentice! I’m extremely glad I came upon your website. It gives me hope that one day I will be ready for delectable delicacies like you!

By: cho

cho — Sat, 25 Apr 2020 06:21:34 +0000

Hi Sarah,

I had never cooked with Rhubarb before. I tried your recipe yesterday, not knowing what taste to expect in the final dish. I was totally blown away! What a fantastic mix of flavors! I’m vegan and it’s very difficult to find recipes that don’t use coconut milk. This one was outstanding!
Thanks a lot for sharing!
I’m looking forward to explore other recipes on your blog 🙂

By: Ines

Ines — Tue, 14 Jul 2015 09:47:10 +0000

I made your dish twice in the past few weeks and it is absolutely amazing!
My housemates and my dinner guest loved it and it is the first savoury thing I know of to make from rhubarb. I wish there were more recipes like this =)

By: Josianne

Josianne — Sun, 15 Jun 2014 17:39:53 +0000

In reply to oxjosie_@hotmail.com. * I pressed ''post comment'' by accident * I didn't have enough mustard seeds (about a tsp) and red lentils (about 1/4 c) added 1 tsp-ish of tamari, didn't add any honey, 1 very long stalk of rhubarb, 2 garlic cloves instead of three, a small sweet potato and it was delicious just the same. I was really excited to try out this recipe as I had no idea of what it would taste like - thank you so much for this marvelous discovery!

By: oxjosie_@hotmail.com

oxjosie_@hotmail.com — Sun, 15 Jun 2014 17:36:25 +0000

AMAZING. Thank you so much for sharing an awesome recipe, once again. I just made it and I really enjoyed the results. I didn’t have enough mustard seeds (about a tsp

By: Katie @ Whole Nourishment

Katie @ Whole Nourishment — Sun, 30 Jun 2013 19:55:56 +0000

Sarah, this little creation of yours is another work of art. I don’t have words to describe just how genius and delicious it is, and I’m surprised you don’t have more comments here, honestly. You have such a talent with knowing how to combine ingredients and spices. I would say I have an experienced and diverse palate, but I continue to stand in awe every time I try one of your recipes. 🙂

By: Sarah

Sarah — Wed, 12 Jun 2013 06:55:00 +0000

Nice! I’ve never tried it with rhubarb but I frequently add Swiss chard stems to lentil or sprouted bean soups. It imparrs that same unique citrus-y flavor, plus you can stir in the leaves in the last minute or two since they’re like spinach!