Lentil And Rhubarb Curry With Potatoes And Peas

Name: Lentil And Rhubarb Curry With Potatoes And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Spice Blend, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 2 teaspoons ground turmeric, and more.

Yes, Lentil And Rhubarb Curry With Potatoes And Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!