Ingredients

The following ingredients have 4 Servings
  • 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- 3 1/2 cups water
  • 1/4 cup fresh cilantro
  • Rhubarb Chutney:
  • 1 tablespoon olive oil
  • 1/4 cup green onions
  • 1 teaspoon minced ginger
  • 2 tablespoons apple cider vinegar
  • 1/4 cup pitted and chopped Medjool dates
  • 2 cups cubed rhubarb
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom
  • 2 cinnamon sticks
  • 2 tablespoons water
  • 1/8 teaspoon red chili flakes (optional)
  • Extras:
  • Brown Rice
  • Greek Yogurt
  • Cilantro

Instruction

  • 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.