Rhubarb and Lentil Curry
With the rhubarb season well underway you might enjoy this lentil and rhubarb curry as a change from rhubarb desserts. It might sound bizarre but the sharpness of the rhubarb goes surprisingly well with the with the lentils and spices.
Finely chop and fry 1 onion, 2 leeks, 2 celery stalks and 3 cloves of garlic until soft. Add 1tsp of cumin, coriander and paprika, 1/4 tsp turmeric and 1/2 tsp salt. Stir until fragrant. Add 2-3 thick or 6-8 thin stalks of chopped rhubarb, 150g pye lentils and 700ml vegetable stock. Bring to the boil, cover and simmer for half an hour. Add 1tsp dark brown sugar. Season to taste adding more salt and sugar as liked. Uncover and simmer and reduce for a further 30 minutes. Serve with rice, a dollop of yoghurt and fresh herbs scattered over the top.