Gluts in general are a good thing, especially down on the allotment. To be honest, it doesn’t happen that often but when my cup runneth over and there is an abundance of a particular vegetable or fruit, there is certainly something giddy about diving-bombing into the patch and throwing produce up into the air with gay abandon.
One year, we had tons and tons of courgettes. The courgettes went mad. Loads we had. And with every trip down to the plot, the more we would bring back home. To make pasta sauces, to blitz for soups, to chop up for ratatouille, to grill and throw into salads, to stuff with mince, to grate, mix in and bake for chocolate cakes. Oh, it was brilliant.
The flipside of course, is that eventually you get fed up, absolutely fed up of eating courgettes. Sick and tired of peeling, chopping, thinking, reading and scratching your head about what you are going to do with them. And then you begin to curse them with every visitation. “Out, damn courgette, out I say.” You then try to give them away. Which works at first but people can get sick and tired of that too. You begin to practically chase people around, old ladies in particular, all over the allotment with these bulbous, green truncheons, begging, pleading. Until the police get called and you get nicked for harassment and threatening behaviour with a squash. So sometimes, gluts are not necessarily a good thing.
It is still a bit early in the year to be worrying about such things but I have to admit, I am starting to fret about the rhubarb, as right now it is beginning to hit its peak. A month ago, the rhubarb was still fairly docile, given the coldness of the start to spring and seemed quite quiet and happy; crowns all cozied up under their mounds of manure. But having had the warm snap and a flash of rain, the stuff is now going bonkers.
It always amazes me actually, the speed at which some things can grow. With each sunrise, I can’t help but picture in my mind, masses of pink stalks unfurling from the soil and shooting skywards like rockets, spreading out their poisonous leaves to shadow the ground. Like some sinister, living, thing. Like some kind of Triffid, that will eventually uproot itself and make its way to my house and come knocking at my door.
You could say that I have an over-active imagination and that I am possibly worrying a little too much about how to deal with the forthcoming glut but this is the sort of stuff that is keeping me awake at night.
As such, I am currently on the lookout for lots of different ways to use rhubarb. After all, there is only so much crumble you can eat. After doing some research, the usual suspects have come up in the form of using the excess rhubarb to make various puddings, ketchups, chutneys, jams and jellies. Not to forget steeping large quantities in vats of gin and vodka. But then I stumbled across a rather inventive suggestion by vegetarian food writer and cook, Celia Brooks. In her book, New Urban Farmer, Celia recommends using a savoury approach. Rather than concentrate on the sweet and the pickled (including pickled liver), why not stick some rhubarb in a curry?
This is a good question, so I tried her alternative sounding recipe out the other night and it was a humdinger. The resulting curry resembled a dhal more than anything else, as the rhubarb and pulses do melt down a lot during the cooking process. But the flavour was outstanding with each forkful delivering a sharp, sour, spicy hit; all underpinned by warm, earthy lentils. It smacked of comfort food yet remained fresh and vibrant and given that the recipe caters for 4–6 people and I pretty much ate the lot by myself, says to me, that this is a fine curry.
And because it is such a good dish, I got in touch with Celia and asked if I could have permission to share the recipe on Great British Chefs. Thankfully, she agreed, saying that she felt quite flattered by my asking. She also said that I was to stop worrying so much about gluts in the future. Apparently Celia used to have the same nightmares too.
FAQs
All types of lentils can usually be used interchangeably, although they may not have quite the same texture or, of course, colour. Orange, red and green lentils will turn mushier than puy lentils, which hold their shape and keep their texture well.
Can I substitute beans for lentils? ›
Can I use another dried bean, like navy beans, instead of lentils? Technically, yes. For navy beans, I would recommend an overnight soak in water before cooking. Your cooking time on the stove will be around an hour to an hour and a half.
How can rhubarb be used? ›
Rhubarb is often seen as jam or compote with or without strawberries. In addition, it's used in many different types of sweet desserts, from pies and tarts to cakes and cookies. Beyond dessert, there are many savory uses for rhubarb.
Are red lentils easy to digest? ›
Red lentils are an excellent product for diabetics due to their low glycemic index. In addition, it is more easily digestible than other varieties, and all its properties are easily absorbed by our body. In terms of preparation, it is definitely distinguished by the ease and short time of the entire process.
What tastes better red or green lentils? ›
In short, the nutritional difference between red lentils vs green lentils is minimal. They each contain a similar amount of calories, carbs, protein, fat, vitamins, and minerals. The biggest difference between the two is their taste and texture, with the red variety having a mushier consistency and sweeter taste.
Do green lentils take longer to cook than red lentils? ›
Bring a pot of lightly salted water to a boil, add lentils. Cover, reduce heat and simmer the lentils, stirring occasionally for 15-40 minutes or until tender and fluffy textured on the inside. In general, red lentils will take 15 minutes, while brown will take 20 minutes and green lentils will take up to 40 minutes.
What is a good substitute for lentils in curry? ›
Yellow split peas: They have a similar texture and cook in a similar amount of time as red lentils. Chana dal: This is a type of split chickpea that has a slightly nutty flavor and holds its shape well after cooking. Moong dal: This is a split mung bean that has a creamy texture and mild flavor.
Which is healthier beans or lentils? ›
Protein: Lentils have slightly more plant-based protein than beans, but they are both exceptionally high. 1 cup provides around 30% of your daily value. Fiber: Lentils and beans have the same fiber. 1 cup cooked has 60% of the daily value.
What vegetables are similar to lentils? ›
Beans, peas, and lentils (also known as “pulses”) include the dried seeds that can be eaten of legumes and are a MyPlate vegetable subgroup. Legume is the scientific term that describes a type of plant that includes pods.
What pairs with rhubarb? ›
Rhubarb flavor pairings:
- any type of berries, but especially strawberries.
- vanilla.
- almond.
- cardamom.
- lemon.
- apples.
- mint.
- ginger.
4 Ways To Use Leftover Rhubarb
- Candied. Simply bake rhubarb pieces with sugar and lemon in the oven to obtain a candied version that you can spread on toast or pour over a scoop of ice cream.
- In co*cktails. Rhubarb and summer drinks go hand in hand. ...
- Homemade syrup. You don't even need a recipe to make rhubarb syrup. ...
- Compote.
Cut away and discard any tough, woody, or bruised parts of the stalks. Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.
Do lentils clean your gut? ›
Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.
Which color lentil is healthiest? ›
Black Lentils (Beluga lentils)
Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.
Are lentils good for bowel movements? ›
Lentils
A 1/2-cup serving of boiled lentils contains an impressive 7.8 g of fiber. Eating lentils may also help increase the production of butyric acid, a type of short-chain fatty acid found in your colon. This could increase the movement of your digestive tract to promote bowel movements.
What is a good substitute for red lentils? ›
- yellow lentils (an almost perfect substitute)
- brown lentils (a pretty acceptable substitute)
- yellow split peas (an okay substitute)
- mung beans (these MIGHT be as high as number 2)
- green split peas (increase the spice quantity if you use these)
Brown/ Green Lentils: The most common variety, brown lentils have an earthy flavor and hold their shape well when cooked. They are a versatile option for soups, stews, and side dishes. Red Lentils: With a sweet and nutty flavor, red lentils cook quickly and become soft and creamy.
What can I use instead of red lentils in a recipe? ›
Substitute: Use yellow split lentils (moong dal in Indian grocery stores) instead of red lentils. I wouldn't recommend green or brown lentils, as they don't break down in the same way, so the texture will be different.
Can I substitute green lentils for red lentils in Dahl? ›
Green lentils don't turn mushy like red lentils do in dahl - they keep their shape and a bit of 'bite'. This green lentil dahl is so creamy with coconut milk and gentle spices. It is finished with a kick of lemon and added goodness from spinach or kale.
