Rhubarb, apple and yellow split pea stew

Rhubarb, apple and yellow split pea stew

By
From
The Green Kitchen
Serves
4-6
Photographer
Johanna Frenkel

Rhubarb is something most people eat for dessert, but its sweet and tangy qualities make it just as usable in savoury dishes. We learned this from our friend and brilliant cook, Sarah Britton, from My New Roots. This recipe is inspired by hers and I think she was inspired by something Mark Bittman wrote in How to Cook Everything Vegetarian, so it’s really third-hand here. We always keep a few boxes of rhubarb in our freezer, so we have been able to make slightly varied versions of this dish all year round. This dish is good as it is, but you can also serve it with cooked brown, black, red or wild rice.

Ingredients

Quantity Ingredient
2 tablespoons * ghee [rid:9640], (use coconut oil or extra virgin olive oil if you are vegan)
1 tablespoons cumin seeds, ground
1/2 tablespoon cardamom seeds, ground
pinch cayenne pepper
1 large onion, diced
4 garlic cloves, crushed
5 cm piece fresh ginger, finely chopped or grated
800g butternut squash, summer pumpkin or sweet potato, peeled, seeded and cut into 2 cm cubes
5 sticks rhubarb, sliced
1 red eating apple, cored and diced
150g yellow split peas or yellow lentils, rinsed
sea salt
2-3 drops honey, (use maple syrup if you are vegan)
a handful flat leaf parsley, to garnish, optional

Method

  1. Heat the ghee or oil in a heavy-based pan. Add all the spices and stir constantly with a wooden spoon. Fry until they smell fragrant and look browned – be careful not to let them burn. If it looks too dry, add a spoonful water, or more. Add the onion, garlic and ginger and fry for a couple of minutes while stirring.
  2. Add the butternut squash, rhubarb and apple and stir around to coat with the spices. Next add the split peas and 900 ml water and simmer, covered, for 20–25 minutes, or until the vegetables and split peas are soft. Season with salt and add the honey. Serve with a good handful of chopped parsley, if using.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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