Ingredients:

  • 2 tbsp (30g) ghee
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 cup (200g) dried red lentils, rinsed
  • 2 cups (300g) fresh rhubarb, cut into 1/2-inch pieces
  • 3 cups (710ml) vegetable broth
  • 1 tsp (6g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the ghee or coconut oil over medium heat. Add the diced onion and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  3. Add the turmeric and cumin, stirring constantly for 30 seconds to bloom the spices.
  4. Add the rinsed red lentils and the chopped rhubarb to the pot. Stir to coat the vegetables and legumes in the spiced oil.
  5. Pour in the vegetable broth and add the salt and pepper. Bring to a boil, then reduce heat to low.
  6. Cover and simmer for 12–15 minutes, or until the lentils have softened into a porridge-like consistency.
  7. Stir in the coconut milk and lime juice. Simmer uncovered for an additional 2–3 minutes until thick but pourable.
  8. Remove from heat once the rhubarb is tender but not completely disintegrated. Garnish with fresh cilantro before serving.