Curried Lentils And Rhubarb Chutney
This recipe combines the earthy flavors of lentils with the sweet and tangy notes of rhubarb chutney, creating a delightful and comforting dish. The lentils are cooked in a fragrant curry sauce, while the rhubarb chutney adds a unique twist with its combination of spices and fruits. Serve this flavorful dish over brown rice and top with creamy Greek yogurt for a satisfying meal.
— Constant Cookbook
Ingredients
- Lentils:
- 1 tablespoon olive oil
- 6-8 green onions, diced
- 1 clove garlic
- Juice from one lime
- 1-2 tablespoons curry powder
- 1 cup brown or green lentils
- 3- 3½ cups water
- ¼ cup fresh cilantro
- Rhubarb Chutney:
- 1 tablespoon olive oil
- ¼ cup green onions
- 1 teaspoon minced ginger
- 2 tablespoons apple cider vinegar
- ¼ cup pitted and chopped Medjool dates
- 2 cups cubed rhubarb
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- 2 cinnamon sticks
- 2 tablespoons water
- ⅛ teaspoon red chili flakes (optional)
- Extras:
- Brown Rice
- Greek Yogurt
- Cilantro
Instructions
- In a medium pot, heat olive oil for rhubarb chutney. Add in onions and ginger, cooking until fragrant, 2-3 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until rhubarb and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat.) Remove cinnamon, taste and add seasonings if needed. Remove from heat and let sit until ready to serve.
- To make lentils, follow a similar procedure to that of the chutney. Heat olive oil over medium heat. Add in onions and garlic, letting cook for 2-3 minutes. Next, squeeze in lime juice and add 1 tablespoon of your favorite curry powder. Let cook for one more minute to get the curry powder fragrant. Add in lentils and three cups water, bring to a boil, then reduce to a simmer.
- Let lentils cook until tender but not mushy. If you find the lentils are still not tender and most the water has been absorbed, add in a bit more water to reach desired consistency. I will taste occasionally along the way to determine doneness and to determine if I need more curry powder (which you should add as you see fit.) Stir in cilantro and let cook for one more minute.
- Serve lentils over your favorite cooked grain (I like brown rice for curries) and top with a big scoop of rhubarb chutney, plain greek yogurt, and cilantro.
Cook Time
45M
Prep Time
PT15M
Yield
2-4
Comments
No comments found.