Lentil and Rhubarb Curry with Potatoes and Peas

from
The Flexitarian Table: Inspired Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between ($39.95)
by Peter Berley

Serves 4-6

Peter Berley on his Lentil and Rhubarb Curry

"With the exception of strawberry-rhubarb pie, most American cooks don't know what to do with rhubarb, but the pink-green stalks of this vegetable are tart and versatile, and there's no reason to limit them to desserts. (In Estonia and Finland, I tasted sour rhubarb sauces paired with herring and salmon.) When cooked, the stalks break down, creating a nice thick texture. The lentils in this lively curry keep their shape, providing a great contrast to the soft rhubarb.

"Tip: French lentils, also called lentilles du Puy, are small whole (unpeeled) lentils that look like tiny gray-green pebbles; they are available in natural food stores and gourmet markets. Because they take longer to cook than ordinary brown lentils and can be a little harder to digest, I presoak them before cooking them. I usually start soaking them in the morning when I plan to serve them for dinner, but if you don't have time for that, you can boil the lentils in water to cover until they begin to soften, approximately 20 minutes, then drain well, rinse, and proceed with the recipe."

Spice Blend

1 tablespoon ground coriander, preferably toasted and freshly ground
2 teaspoons ground cumin, preferably toasted and freshly ground
2 teaspoons ground tumeric
1 teaspoon ground fennel, preferably toasted and freshly ground
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Lentils

2 tablespoons ghee or 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 (1/2-inch) potatoes
1 1/2 cups thinly sliced rhubarb
1 cup French lentils, soaked for 4-6 hours and drained (see tip above)
2 teaspoons dark brown sugar
1 bay leaf
1 cup fresh or thawed frozen peas

For the Spice Blend

In a bowl, stir together all the ingredients.

For the Lentils

In a heavy 3- to 4-quart saucepan, melt the ghee or 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 to 10 minutes. Uncover, stir in the garlic and spice blend, and cook, stirring, for 2 minutes.

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 (cooking time may vary depending on the age of the lentils). Stir occasionally and add more water as necessary to keep the dish fairly soupy.

When the lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes. Serve.

Peter Berley's accompanying menu items include Cucumber Lime Raita, Naan Bread, and Roasted Spring Carrots with Cumin and Lime.