Lentil and Rhubarb Curry With Potatoes and Peas
photo by averybird
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Spice Blend
- 14.79 ml ground coriander
- 9.85 ml ground cumin
- 9.85 ml ground turmeric
- 4.92 ml ground fennel
- 2.46 ml ground black pepper
- 1.23 ml red pepper flakes
-
Lentils
- 29.58 ml unsalted butter
- 1 medium onion, chopped
- 2 large shallots, thinly sliced
- 14.79 ml chopped peeled fresh ginger
- sea salt or kosher salt
- 3 garlic cloves, coarsely chopped
- 473.18 ml coarsely chopped green cabbage
- 473.18 ml diced potatoes (1/2 inch)
- 354.88 ml thinly sliced rhubarb
- 236.59 ml French lentils, soaked for 4-6 hours and drained
- 9.85 ml dark brown sugar
- 1 bay leaf
- 236.59 ml 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
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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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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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