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Rhubarb and Lentil Curry

Rhubarb and Lentil Curry

For more than just dessert! Rhubarb finds a home in the main course in this savory dish.

Serves: 6 (Serving= 1 cup)


  • 1 Tablespoon olive oil
  • ¼ - ½ teaspoon fennel seeds (optional)
  • 2 ½ teaspoons ground cumin
  • 2 ½ teaspoons turmeric
  • 1 teaspoon ground coriander
  • 3 cloves garlic, minced
  • 3 cups unsalted vegetable stock (check label to assure gluten free for GF version)
  • 1 package (10 ounces) frozen spinach, thawed
  • 3 stalks of rhubarb, finely chopped (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 large sweet potato, peeled and diced (about 3 cups)
  • 1 Tablespoon minced fresh ginger
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 cup uncooked lentils
  • Fresh cilantro for garnish


  1. In a large pot, make a curry by combining olive oil, fennel seeds, cumin, turmeric, and coriander. Add minced garlic and cook over medium-high heat for 1-2 minutes, or until fragrant, stirring constantly to prevent burning.
  2. Add the vegetable stock, spinach, rhubarb, bell pepper, sweet potato, ginger, pepper, salt, and bay leaf. Cover, bring to a boil, and simmer for 5 minutes.
  3. Add the lentils, cover, and simmer for 25 minutes, stirring frequently.  Remove bay leaf.
  4. Garnish with chopped fresh cilantro.



To make bariatric diet friendly:

Suggest draining out broth and reduce serving size to ½ cup

Updated bariatric nutrition information: Calories 99, Total Fat 2g, Sat Fat 0g, Sodium 173mg, Total Carbohydrates 17g, Fiber 7g, Sugar 3g, Protein 5.5g