Lentil And Rhubarb Curry With Potatoes And Peas

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.