Rhubarb with lentils and potatoes

Easy Food Recipes and Cooking - Rhubarb with lentils and potatoes

Serves 4
• 1225g red lentils
• 2 medium potatoes, roughly chopped.
• 1 tbsp olive oil
• 2 garlic cloves, sliced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp fresh ginger root, grated
• 225g rhubarb, sliced, and 150ml water
• 50g sugar
• 50g desiccated coconut
• Salt and pepper to taste

Cover lentils with water in a pan. Bring to the boil, reduce heat and simmer.

Once lentils are simmering, add potatoes and simmer until tender. Remove from heat, drain and set aside.

Heat oil in a pan, fry garlic, coriander, cumin, chilli and ginger for about 1-2 minutes.

Add the rhubarb and water. Bring to the boil, reduce heat and simmer until just cooked (about 10 minutes).

Add the sugar, coconut, salt and pepper to taste.

Stir in the potatoes and lentils and heat through gently.

Garnish with coconut and serve with rice or crusty bread and chutney.