Lentil and Rhubarb Curry With Potatoes and Peas
"From "The Flexitarian Cookbook" by Peter Berley. An excellent way to use rhubarb during the summer that's not for dessert!"
photo by averybird
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
Spice Blend
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground fennel
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon red pepper flakes
-
Lentils
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 large shallots, thinly sliced
- 1 tablespoon chopped peeled fresh ginger
- sea salt or kosher salt
- 3 garlic cloves, coarsely chopped
- 2 cups coarsely chopped green cabbage
- 2 cups diced potatoes (1/2 inch)
- 1 1⁄2 cups thinly sliced rhubarb
- 1 cup French lentils, soaked for 4-6 hours and drained
- 2 teaspoons dark brown sugar
- 1 bay leaf
- 1 cup thawed frozen peas
directions
- For the Spice Blend: In a bowl, stir together all the ingredients.
- For the Lentils: In a heavy 3 to 4 quart saucepan, melt the butter over medium heat. Add the onion, shallots, ginger, and a large pinch of salt, cover and cook, stirring occasionally, until the onion is soft, 8-10 minutes. Uncover, stir in the garlic and the spice blend, and cook, stirring, for 2 minutes.
- Add the cabbage, potatoes, rhubarb, lentils, brown sugar, and bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes. Stir occasionally and add more water as necessary to keep the dish fairly soupy.
- When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.
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Reviews
-
This was good, but I felt that the heavy spice masked the rhubarb's flavor. If you have a garden full of rhubarb and want to use it up, but are tired of the flavor then this recipe is for you. If you have a small amount of rhubarb and you want a recipe where you can savor the flavor, I'd suggest something that gives it more of a starring role.
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I made this, but found it to have an unpleasant dry aftertaste -- maybe too much turmeric? -
What a great use for rhubarb!!! I made this for my family and didn't tell them what was in it until they said they loved it. I would use a bit less brown sugar (I put in about a tablespoon and it was a bit sweet) Only other thing was fennel seeds instead of ground. It was excellent Emily thank you! -
So nice to find a savory recipe for rhubarb! Substituted regular brown lentils for the French/du Puy. Otherwise followed closely. I really enjoyed this! Although was ambivalent about the cabbage (might leave it out next time). Great with some Italian Plum Chutney I had dug out from the back of the freezer, almost forgotten til now! Also some chopped mango and a dollop of sour cream. Thanks for posting EmilyStrikesAgain!
RECIPE SUBMITTED BY
I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people.
My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea.
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