Rhubarb and Lentil Curry

This recipe is by Danny Kingston, A.K.A Food Urchin. He's an allotmenteer and Supper Club host, who came up with this recipe as a way to use up the glut of rhubarb he had growing at the allotment. We love creative ways of using up seasonal veg, and with it's tangy flavour, we love the sound of a rhubarb dahl.

Ingredients:

• 350g of rhubarb, cut into 1cm chunks
• 2 leeks, trimmed and sliced
• 1 medium onion, chopped
• 2 sticks of celery, sliced
• 3 garlic cloves
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/4 tsp coarse sea salt
• 2 tsp paprika
• 1/4 tsp turmeric
• 150g of puy lentils
• 700ml of vegetable stock
• 2 tbsp of dark brown sugar
• 2 tbsp of extra virgin rapeseed oil, or sunflower oil
• sea salt
• freshly ground black pepper

Method:

1. To begin, place a large pan over a medium heat and pour in the oil. Once hot, add the onion, leek and celery and fry until soft, stirring often
2. While the vegetables are cooking, add the garlic, cumin, 1/2 tsp coarse salt and coriander seeds to a mortar and pound until it forms a paste. Transfer to the pan with the vegetables, sprinkle in the turmeric and paprika and continue cooking and stirring for 1 minute, until fragrant
3. Add the rhubarb, lentils and stock to the pan and bring to the boil. Reduce the heat to a simmer and cook for 30 minutes
4. After this time, stir in the sugar and taste, adjusting the seasonings to your liking. Continue simmering without a lid for 30 more minutes, making sure you occasionally stir the curry
5. Serve with some rice, yoghurt and fresh coriander or parsley leaves

If you enjoyed this recipe, read more about Food Urchin and his other recipes here.