Lentil and Rhubarb Curry With Potatoes and Peas

Total Time
15 mins
45 mins

From "The Flexitarian Cookbook" by Peter Berley. An excellent way to use rhubarb during the summer that's not for dessert!

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  1. For the Spice Blend: In a bowl, stir together all the ingredients.
  2. 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.
  3. 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.
  4. When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.
Most Helpful

2 5

I made this, but found it to have an unpleasant dry aftertaste -- maybe too much turmeric?

5 5

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!

5 5

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!