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Healthy Lentil and Rhubarb Curry

With the father of my children, we have a subscription to a local farm that lovingly prepares a weekly basket of seasonal fruits and vegetables for us. This time, we received a stunning, flamboyant red rhubarb. So, I relied on the recipe in French from to make this super healthy and delicious dish. Ideally, this recipe should be served with basmati rice.


(For 4 people)

  • 3 tbsp olive oil or coconut oil

  • 2 finely chopped onions

  • 2 cloves finely chopped garlic

  • 10 g finely chopped ginger

  • 3 tbsp curry powder

  • 1 tsp turmeric powder

  • 1 tsp sweet paprika

  • 3.5 dl vegetable broth

  • 400 g potatoes or sweet potatoes, cut into large cubes

  • 100 g rinsed red lentils

  • 450 g rhubarb, cut into pieces

  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 2 tsp chili powder

  • 4 tbsp half-and-half cream for sauces

  • Mint leaves or coriander for the topping

Heat the oil in a pan. Sauté the onions and garlic, add the ginger and spices, and sauté briefly. Pour in the vegetable broth.

Add the potatoes and simmer for 10 minutes.

Add the lentils and rhubarb, and simmer for about 10 minutes on low heat until the potatoes, lentils, and rhubarb are tender.

Season with honey, soy sauce, chili powder, and half-and-half cream for sauces.

Serve with basmati rice and top it with mint or coriander

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