Recipe Sunday – Savoury Rhubarb and Cinnamon Red Lentil Curry

Happy Sunday everybody! Here Rhubarb season has just started and I got some delicious rhubarb stalks to make so many delicious recipes, savoury and sweet. Today I want to share a savoury one: Rhubarb and Cinnamon Red Lentil Curry.

A bit of background: I never had rhubarb until last year. I am part of a community group that delivers organic fruit and vegetables straight to my door and the products they bring are all from local farms or places around Europe (Spain, Italy, France etc.) that are certified organic and everything is obviously seasonal. So last year was the very first time I got rhubarb and I had no idea what to do with that! I knew that rhubarb is usually cooked in sweet recipes, but I really would have liked to try it in a savoury one. Looking around the internet, this is one of the recipes that inspired me the most and it didn’t disappoint a bit!

So I want to share it with you.

Savoury Rhubarb and Cinnamon Red Lentil Curry by LowlyFood


  • 200 g Rhubarb (very finely sliced)
  • 2 Large Onions (finely diced)
  • 4 Cloves Garlic (finely diced)
  • 2 Teaspoons Caster Sugar
  • 2 Teaspoons Cinnamon
  • 2 Tablespoons Garam Masala
  • 1/2 Teaspoon Cayenne Pepper (or generic chilli powder)
  • 750 ml Vegetable Stock
  • 300 g Split Red Lentils
  • 150 g Spinach
  • 30 g Fresh Coriander (roughly chopped)
  • 1 Tablespoon Vegetable Oil


  • Heat the tablespoon of vegetable oil in a large saucepan over a medium-high heat. Pour in the chopped onions and garlic. Fry for about 2-3 minutes until the onions are nice and soft.
  • Add the 200g of sliced rhubarb into the frying pan along with the 1 tablespoon garam masala, 2 teaspoons of cinnamon, 2 teaspoons of caster sugar and 1/2 teaspoon of cayenne pepper. Cook for around a minute, stirring well to combine.
  • Tip in the 300g red lentils and 750ml of vegetable stock. Bring the pan to the boil, then turn down to a simmer, cover and cook for around 13 – 15 minutes until the lentils are cooked and the stock has reduced to a thick sauce.
  • Remove the pan from the heat and season to taste. Then stir in the 150g spinach and 30g chopped coriander. Stir the spinach and coriander until they have wilted sufficiently.

The suggestion is to eat it with pilau rice. It’s delicious!

Savoury Rhubarb and Cinnamon Red Lentil Curry

I hope you’ll enjoy it!

Love, T


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