Curried Lentils and Rhubarb Chutney

INGREDIENTS

• Lentils:
• 1 tablespoon olive oil
• 6-8 green onions, diced
• 1 clove garlic
• Juice from one lime
• 1-2 tablespoons curry powder
• 1 cup brown or green lentils
• 3- 3½ cups water
• ¼ cup fresh cilantro
• Rhubarb Chutney:
• ¼ cup green onions
• 1 teaspoon minced ginger
• 2 tablespoons apple cider vinegar
• ¼ cup pitted and chopped Medjool dates
• 2 cups cubed rhubarb
• ¼ teaspoon salt
• ¼ teaspoon cardamom
• 2 cinnamon sticks
• 2 tablespoons water
• ⅛ teaspoon red chili flakes (optional)
• Extras:
• Brown Rice
• Greek Yogurt
• Cilantro