Curried Lentils and Rhubarb Chutney

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2-4 1x



  • Lentils:
  • 1 tablespoon olive oil
  • 68 green onions, diced
  • 1 clove garlic
  • Juice from one lime
  • 12 tablespoons curry powder
  • 1 cup brown or green lentils
  • 33 1/2 cups water
  • 1/4 cup fresh cilantro
  • Rhubarb Chutney:
  • 1 tablespoon olive oil
  • 1/4 cup green onions
  • 1 teaspoon minced ginger
  • 2 tablespoons apple cider vinegar
  • 1/4 cup pitted and chopped Medjool dates
  • 2 cups cubed rhubarb
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom
  • 2 cinnamon sticks
  • 2 tablespoons water
  • 1/8 teaspoon red chili flakes (optional)
  • Extras:
  • Brown Rice
  • Greek Yogurt
  • Cilantro


  1. In a medium pot, heat olive oil for rhubarb chutney. Add in onions and ginger, cooking until fragrant, 2-3 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until rhubarb and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat.) Remove cinnamon, taste and add seasonings if needed. Remove from heat and let sit until ready to serve.
  2. To make lentils, follow a similar procedure to that of the chutney. Heat olive oil over medium heat. Add in onions and garlic, letting cook for 2-3 minutes. Next, squeeze in lime juice and add 1 tablespoon of your favorite curry powder. Let cook for one more minute to get the curry powder fragrant. Add in lentils and three cups water, bring to a boil, then reduce to a simmer.
  3. Let lentils cook until tender but not mushy. If you find the lentils are still not tender and most the water has been absorbed, add in a bit more water to reach desired consistency. I will taste occasionally along the way to determine doneness and to determine if I need more curry powder (which you should add as you see fit.) Stir in cilantro and let cook for one more minute.
  4. Serve lentils over your favorite cooked grain (I like brown rice for curries) and top with a big scoop of rhubarb chutney, plain greek yogurt, and cilantro.


***A note about curry powder. I’m very picky when it comes to this. While I rarely construct my own, I have an army of different types of curry powders in my cupboard that I purchased from a spice shop. The one I used for this particular meal was a salt-free hot curry powder purchased from the spice shop in Breckenridge, CO. For more information on quality spice shops, see this post.