it’s official: rhubarb and lentil curry is my favorite new recipe. i’ve made it twice in the past two weeks and have no intention of slowing down. it’s delicious and super easy. and those are my summer dinner criteria in a nutshell.
what i particularly like about this rhubarb and lentil curry, besides how easy it is, is that the rhubarb provides the perfect tangy/sour flavor that you find in many indian dishes, at least when they are done well. and in my experience playing around with channa masala (my indian takeout staple that i’m still tinkering with in my own kitchen), that tangy/sour flavor is difficult to replicate at home with ingredients commonly found in american grocery stores.
…unless you use rhubarb! rhubarb, plus ginger and a few spices, perfectly flavors this dish and – bonus, since i was just complaining about rhubarb’s texture when raw – the rhubarb completely breaks down into the lentils (which also break down, if you use red ones), so the whole thing turns into a smooth-ish curry.
ooh! i didn’t try this but i’m having an idea as i’m writing this that you could pour the whole thing (minus the whole spices/chili) into a blender with just a little bit of water and have the most amazing soup. now i know what i’m having for lunch next week…
but back to the curry version that i served over rice. it’s yummy. the tangy flavor is unique without being overwhelming. rhubarb + ginger + cardamom is one of my new favorite flavor triads. and this recipe is easy and fast. i have to start the rice first when i make this so that the lentils don’t have to wait too long for the rice to be done – and my rice only takes 20 minutes! which is why this rhubarb and lentil curry will be on repeat for as long as i can get rhubarb at the market…
speaking of rhubarb, if you’re looking for more rhubarb recipes, check out:
what else we’re eating:
i *may* have gone on a wee bit of a kale spree at the farmers’ market recently. to wit, *one* of the kale-centric recipes we’re having for dinner this week is love and lemons’ creamy vegan shiitake kale pasta. it was delicious. also, i changed a few things: i used baby bella mushrooms instead of shiitake, because shiitake mushrooms are expensive and the ones at the store looked terrible. i also swapped in 2 green garlics for the scallions, because i was excited about using my farmers’ market find. that said, my husband found the recipe a bit garlicky (i also used a large clove of garlic in place of the small one called for in the sauce); i thought it was delicious. verdict: green light
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