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Rhubarb Lentil Dal

  • Servings:

    Makes 6 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    40 minutes


2 tsp. vegetable oil
1 large Spanish onion, finely chopped (about 2 cups)
1 red bell pepper, finely chopped
3 garlic cloves, minced
1 Tbsp. minced fresh ginger
1 jalapeno pepper, seeded, deveined, and diced
2 tsp. garam masala or curry powder
1 tsp. ground cumin
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
2 cups chopped rhubarb
1 cup dried green or brown Lentils, rinsed
4 cups water
1/4 cup plain nonfat Greek-style yogurt (optional)
2 Tbsp. minced fresh cilantro (optional)
Rhubarb Lentil Dal


1. In a deep saucepan or stockpot, heat oil over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 to 8 minutes. Add bell pepper, garlic, ginger, jalapeño, garam masala, cumin, salt, and black pepper; cook for 3 minutes. Add rhubarb and cook for 2 minutes, stirring frequently. Add lentils and water.
2. Cover pan, bring to a boil, then reduce heat to low and simmer for 30 to 35 minutes, or until lentils are very soft. Serve hot, with yogurt and fresh cilantro on the side if desired.
Source: Hannaford fresh Magazine, March - April 2010
Note: Wear rubber gloves when handling jalapeño peppers to prevent the spicy oil from getting on your hands.


Nutritional Facts
Servings Makes 6
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 23 kcal (0%)
Total Fat 3 g (4%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 110 mg (5%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 7 g (28%)
Protein 8 g (13%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a