Ingredients
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1 tablespoon ground coriander
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2 teaspoons ground cumin
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2 teaspoons ground turmeric
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1/2 teaspoon ground black pepper
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1/4 teaspoon red pepper flakes
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2 tablespoons unsalted butter
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1 medium onion, chopped
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2 large shallots, thinly sliced
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1 tablespoon chopped peeled fresh ginger
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sea salt or kosher salt
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3 garlic cloves, coarsely chopped
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2 cups coarsely chopped green cabbage
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2 cups diced potatoes (1/2 inch)
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1 1/2 cups thinly sliced rhubarb
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1 cup French lentils, soaked for 4-6 hours and drained
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2 teaspoons dark brown sugar
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1 teaspoon ground fennel
Instructions
- For the Spice Blend: In a bowl, stir together all the ingredients.
- For the Lentils: In a heavy 3 to 4 quart saucepan, melt the butter over medium heat. Add the onion, shallots, ginger, and a large pinch of salt, cover and cook, stirring occasionally, until the onion is soft, 8-10 minutes. Uncover, stir in the garlic and the spice blend, and cook, stirring, for 2 minutes.
- Add the cabbage, potatoes, rhubarb, lentils, brown sugar, and bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes. Stir occasionally and add more water as necessary to keep the dish fairly soupy.
- When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.