Indian Spiced Lentils with Spinach and Rhubarb - Oryana

Ingredients

• 2 tablespoons olive oil, divided
• 2 tablespoons yellow mustard seeds
• 2 teaspoons whole cumin seeds
• 3 tablespoons minced fresh ginger
• 3 cloves garlic, minced
• pinch cayenne
• sea salt to taste
• 1 medium red onion, chopped
• ½ cup golden raisins
• 1 cup brown lentils, rinsed and drained
• 3 ½ cups vegetable broth
• ½ lb. rhubarb, cut into ¼-inch slices
• 6 cups baby spinach leaves
• ½ cup chopped cilantro