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Lentil-Rhubarb Stew

(recipe, Eamon Molloy)


  1. 3 rhubarb stalks, strings removed, chopped
  2. 1 cup red lentils, well washed
  3. 2 Tbsp. minced ginger
  4. 4 to 6 cloves garlic, minced
  5. 4 tsp. garam masala
  6. 1 tsp. cracked black pepper
  7. Salt
  8. Chopped cilantro leaves for garnish


  1. Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Bring to a boil then simmer until lentils and rhubarb are quite soft, about 25 minutes. Salt to taste. Garnish with cilantro and serve.