Ingredients:
3 medium sticks of rhubarb, trimmed and chopped into 1cm pieces
1 onion, chopped
2 celery sticks, chopped
3 cloves garlic, crushed
100g Puy lentils
750ml light vegetable stock
1 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
½ tsp turmeric
Salt, pepper and brown sugar, to taste
In a large saucepan, fry the onion and celery gently in the oil until the onion is translucent.
Add the garlic, cumin, coriander, paprika and turmeric, stir together
and cook for a further minute. Add the rhubarb, lentils and stock, bring
to the boil, then reduce the heat to a simmer, and cook, covered, for
30 minutes until the lentils are tender – add more stock if the mixture
begins to dry up or stick to the pan. Check the seasoning and adjust
with salt, pepper and sugar to suit your own taste.
