I made Mark Bittman's recipe for Lentil and Rhubarb Stew (link below). Sure it sounded odd, but I trust Bittman. Well, either I did something wrong or the trust is misplaced, the result was just too sour (and I like eating rhubarb raw!) without enough depth of other flavor.
The ingredients are cut-and-pasted below. I followed pretty closely except I sub powdered ginger, used black mustard seeds (he didn't specify) and didnt remove the strings from the rhubarb since it wasn't stringy.
So the question now is what to add to make this taste yummier and less sour? I tried adding honey and it kinda worked but then the sour-ness kicked up in the aftertaste.
Please help, I dont want to throw out 4 cups of stew!
3 or 4 stalks rhubarb, strings removed, chopped
1 cup orange lentils, well washed
2 tablespoons minced ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
1 teaspoon cracked black pepper
1 dried ancho or other mild chili, optional
Chopped cilantro leaves for garnish