Friday, 26 April 2013

Lentils with Rhubarb

I managed to yank a few bits of rhubarb from the garden, but it's ridiculously premature. I hope I haven't damaged it... Ha! Ha!  It would have been better to have bought some - there should be forced rhubarb still around right now. And I keep telling myself, it won't be TOO long before these spring vegetables are ready.

The rhubarb is surprisingly subtle; it just adds a tart lemony quality to the dish. 

4 to 6 servings?
45 minutes prep time

Lentils with Rhubarb

6 stalks rhubarb
1 medium carrot
2 green onions OR 1 small onion
1 tablespoon mild vegetable oil
1 tablespoon mild curry powder
1/2 teaspoon salt (about)
pepper to taste
1 cup red lentils
5 to 6 cups chicken or vegetable broth

Trim and chop the rhubarb. Peel and dice the carrot finely. Trim or peel the onion(s) and chop.

Heat the oil in a heavy-bottomed pot, and cook the rhubarb, carrot and onion in it until soft and reduced in volume, about 4 to 5 minutes. Sprinkle over the curry powder, salt and pepper, and mix in. Mix in the lentils. Immediately add 5 cups of the chicken stock and stir well.

Cook the lentils for 25 to 30 minutes, until soft. Stir regularly, and add a bit more chicken stock if it seems to be getting too dry. The mixture should end up being soft but not too soupy.Adjust the seasonings to taste. Like most bean and lentil dishes, this is better the next day.




Last year at this time I made Celeriac Mash with Blue Cheese.

2 comments:

Marnie said...

Interesting combination! I don't see an amount for the lentils in the ingredient list -- ?

Ferdzy said...

Thank you, Marnie! I have fixed that... I really do appreciate your proofreading! Somebody's got to do it.