Treat yourself to the delightful flavours of my slow-cooked lentil curry with rhubarb! This easy and flavorful recipe features seasonal rhubarb, creamy coconut lentils, and a delightful blend of aromatic spices. Ideal for busy folks seeking a hassle-free, diabetes dinner, or high protein vegetarian meal!

angled shot of a round clay container with cooked lentils in a tray styled with a cream coloured scarf.

It’s true: when it comes to comfort food, there’s nothing quite like a slow-cooked lentil curry. Plus, combining the richness of classic lentil curry with the vibrant flavours of rhubarb creates a remarkable east-west fusion.

As a registered dietitian and certified diabetes educator, I’m pleased to share that this lentils-veggie recipe is not only delicious, but it’s also packed with nutrition. In addition to being high in protein and dietary fibre, this slow cooked lentil curry is an excellent source of iron – vital for energy levels. Not to mention, rhubarb is rich in vitamin C, adding another antioxidant boost to this dish.

Ingredients for brown lentil curry

overhead shot of a collection of food ingredients styled in a silver round tray with a red and cream traditional scarf on one side.

Food pantry essentials such as onion, ginger, cinnamon, curry powder, and chillies give the dish an aromatic depth of flavour that is sure to please even the most discerning palates. Following is the complete list of ingredients you’ll need to make this slow-cooked lentil curry with rhubarb:

  • Brown lentils: washed, dry lentils work like a charm here. You could also use black lentils, but I find brown lentils have a more delicate flavour that pairs well with the sweetness of the rhubarb.
  • Rhubarb: this recipe calls for four stalks of fresh rhubarb. You could also substitute frozen diced rhubarb, available at most well-stocked supermarkets.
  • Onion: I use one medium white onion. It’s important to dice the onion small so that it breaks down and almost disappears into the slow-cooked lentil curry sauce.
  • Tomato puree: this is simply thick pureed tomatoes. The tomatoes mustn’t be as runny as those from a can of diced tomatoes since too much liquid will make the lentil dish too soupy.
  • Coconut cream: I use pure creamed coconut diluted in water to create a pourable consistency. It’s budget-friendly for us.
  • Water: for cooking the lentils and veggies in the slow cooker.
  • Cardamoms: the seeds of green cardamom pods add a slightly sweet and floral flavour. Fresh pods make all the difference versus using pre-ground store-bought cardamom powder.
  • Ginger: I recommend using fresh ginger for this recipe as it does make a difference in terms of flavour. If you need to substitute, you could use ground ginger, but start with half the amount and add more to taste.
  • Chillies: I use three small Thai green chilli peppers, but you could substitute jalapeño peppers or any other type of chilli pepper that you like. I love a good kick of spice!
  • Cilantro: I love the bright and fresh flavour that cilantro adds to slow-cooked dishes like this one. Remember to use the stems, too – they’re packed with flavour.
  • Cinnamon: it’s luscious with rhubarb and helps round out the flavour. I use cinnamon powder, but you could also use a cinnamon stick if you have one on hand.
  • Curry powder: I like mild curry powder, but you could certainly use a hotter variety if you prefer. It brings a beautiful warmth to the dish without being overwhelming.
  • Salt: adjust to suit your taste.

How to make the most delicious Indian lentil curry in the slow cooker

Since the slow cooker does almost all the work, this is an excellent recipe for when you fancy hands-free cooking. I particularly love that the rhubarb adds a hint of tartness to the creamy lentils. And the combination of Indian spices and coconut is exquisite.

The lentils and rhubarb cook together in the slow cooker until they’re tender and creamy. The result is a rich and flavourful curry perfect for spooning over a bed of steamed rice or savouring alongside a hot paratha.

To make this slow cooked lentil curry with rhubarb, here’s what you’ll need to do:

  1. In a large slow cooker, start by adding all the ingredients, except the cilantro and the coconut cream-water mixture.
  2. Next, set your slow cooker to high and cook for 2 hours and 45 minutes, or until the lentils are tender and the rhubarb is falling apart. Meanwhile, mix together the coconut cream and water and set aside.
  3. Finish the slowed lentil curry by adding the coconut cream-water mixture and cilantro. This will help thin out the curry and add a touch of creaminess.

You can find the complete ingredient list and detailed instructions in the recipe card below.

Tips for success

  • For slow cooker success, it’s important to use small, evenly diced veggies. This will help them cook evenly.
  • If you don’t have a slow cooker, you could make this lentil curry recipe on the stovetop. Simmer everything in a large pot over low heat until the lentils are tender and the rhubarb falls apart.
  • Use hot water to make the coconut sauce. It helps to dissolve the creamed coconut quickly and easily.
  • Add more water to cook the lentils if you want a runnier curry.
a round clay container with cooked lentils in a tray styled with a cream coloured scarf.

Lentils nutrition

Brown lentils are an excellent source of plant-based protein and dietary fibre. They’re also loaded in micronutrients like:

  • folate
  • iron
  • copper
  • manganese
  • vitamin B1
  • vitamin B5
  • vitamin B6
  • zinc
  • phosphorus

According to one review, lentils have a greater percentage of insoluble dietary fibres than 23 other pulses. Furthermore, lentils are high in prebiotics (12.3–14.1 g/100 g of dry lentils). This helps to maintain a healthy gut and prevent gut-related health issues.

Gut healing foods can help to repair and heal the gut lining by providing the body with the nutrients it needs. A leaky gut can lead to inflammation, food sensitivities, and a whole host of other health problems.

Below is a breakdown of lentil nutrition per 100 grams:

Nutrient and caloriesAmount%DV
Calcium35 mg3%
Choline96 mg17%
Copper0.8 mg89%
Dietary Fiber11 g39%
Fat1.1 g1%
Folate479 mcg120%
Iron6.5 mg36%
Magnesium47 mg11%
Manganese1.4 mg61%
Niacin2.6 mg16%
Pantothenic Acid (vitamin B5)2.1 mg42%
Phosphorus281 mg22%
Potassium677 mg14%
Protein25 g50%
Riboflavin (vitamin B2)0.2 mg15%
Sodium6 mg0%
Thiamin (vitamin B1)0.9 mg75%
Total carbohydrate63 g23%
Vitamin B60.5 mg29%
Zinc3.3 mg30%
Calories352 kcal

Calcium in lentils

Lentils are one source of plant-based calcium. In fact, a 100-gram of raw lentils provides about 35 milligrams of calcium (3% DV). This isn’t that high compared to other plant-based foods like tofu, but it’s still a contribution.

Calcium is crucial since adequate calcium intake is required for bone health. It’s also important for muscular function and nerve signalling. Furthermore, calcium is involved in blood clotting, hormone production, and enzyme activity.

close up image of a round clay container with cooked lentils in a tray styled with a cream coloured scarf with flowers in the background.

Carbs in lentils

Lentils are a complex carbohydrate and an excellent source of slow-digesting carbs. This makes them a great choice for folks who have type 2 diabetes and looking to control their blood sugar levels.

A 100-gram serving of raw lentils contains about 63 grams of carbs, of which 11 grams is dietary fibre.

Cooked lentils have a low glycemic index (GI) (reported ranges 18 – 37), which is good news for blood sugar balance to reduce the risk of diabetes complications.

One recent randomized control trial showed that replacing half of the carbs from high-GI foods with lentils significantly attenuates post-meal blood sugars in healthy adults. In other words, eating lentils may help regulate blood sugar levels after eating.

Are lentils protein?

A cup of cooked brown lentils contains around 15 grams of protein. This means that lentils are a great source of plant-based protein – especially for vegetarians and vegans. Protein is required for cell repair and growth. It’s also used to make enzymes, hormones, and other bodily chemicals.

Do you have to soak lentils before slow cooking?

No, you don’t have to soak lentils before slow cooking. That’s because lentils are a small, quick-cooking legume. Therefore, soaking lentils isn’t necessary and won’t save you any time. Additionally, slow cooking helps to soften and break down the hard outer shell of the lentils. This makes them easier to digest and easier to cook, too.

What can I add to lentils for flavour?

There are a few things you can add to lentils for flavour:

  • Spices like cumin, coriander, and turmeric
  • Aromatics like garlic, ginger, and onion
  • Acidic ingredients like lemon juice or vinegar
  • Herbs like fresh cilantro or parsley
  • Natural sweeteners maple syrup or dried fruits

Can undercooked lentils make you sick?

Yes, undercooked lentils can make you sick. This is because lentils contain a type of toxin called lectins. Lectins are a plant protein that can cause gastrointestinal distress if they’re not properly cooked. Symptoms of lectin toxicity include nausea, vomiting, and diarrhea. Additionally, some people may experience joint pain and inflammation.

So, it’s important to ensure that lentils are cooked thoroughly before eating them. If you experience any of the symptoms above after eating lentils, it’s best to seek medical attention.

perspective image of a round clay container with cooked lentils in a tray styled with a cream coloured scarf. There is a bowl of rice in the background.

Nutrition highlights per serving

Below, you’ll find the nutrition information for one serving of slow cooked lentil curry with rhubarb:

  • An excellent source of fibre – meeting over 100% of the DV for dietary fibre
  • A good source of potassium
  • A good source of Vitamin C
  • A very high source of iron
  • A source of calcium
  • 29 grams of net carbs

*Nutrient claims based on a 2000-calorie diet.

What are some of your favourite meatless meals? Share in the comment section below!

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angled shot of a round clay container with cooked lentils in a tray styled with a cream coloured scarf.
5 stars (3 reviews)

Get the Recipe:

Slow Cooked Lentil Curry With Rhubarb

Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 55 minutes
Yield: 5 servings
Treat yourself to the delightful flavours of my slow-cooked lentil curry with rhubarb! This easy and flavorful recipe features seasonal rhubarb, creamy coconut lentils, and a delightful blend of aromatic spices. Ideal for busy folks seeking a hassle-free, diabetes dinner, or high protein vegetarian meal!

Ingredients
 

  • 2 cups brown lentils, dry, washed
  • 1 onion, medium, finely chopped
  • 3 rhubarb, stems, washed, ends trimmed, cut into large chunks
  • 1 cup tomato puree, thick tomato sauce, not store-bought tube
  • 4 cups water
  • 6 green cardamoms, fresh pods, deseeded, crushed seeds
  • 1 tsp cinnamon powder
  • 3 tsp curry powder
  • 1 tsp salt, sea salt
  • 1 inch ginger, fresh, peeled, grated
  • 3 green chillies, washed, finely chopped
  • 1 cup cilantro, fresh, washed, finely chopped, including stems

Coconut cream-water mixture

  • 2 tbsp creamed coconut, pure
  • 2 tbsp water, hot, for dissolving the coconut cream

Equipment

  • 1 Slow cooker

Instructions
 

  • In a large slow cooker, add all the ingredients, except the cilantro and the coconut cream-water mixture
  • Set the slow cooker to high, cover and cook the lentils for 2 hours and 45 minutes, or until the lentils are tender and the rhubarb is soft
  • Dissolve the coconut cream in water and set aside
  • Finish the slow cooked lentil curry by adding cilantro and the coconut cream-water mixture

Notes

  • For slow cooker success, it’s important to use small, evenly diced veggies. This will help them cook evenly.
  • If you don’t have a slow cooker, you could also make this lentil curry recipe on the stovetop. Simply simmer everything in a large pot over low heat until the lentils are tender and the rhubarb is falling apart.
  • Use hot water to make the coconut sauce. It helps to dissolve the creamed coconut quickly and easily.
  • If you want a runnier curry, add more water to cook the lentils.

Nutrition Information:

Calories: 344kcal (17%)Carbohydrates: 56g (19%)Protein: 22g (44%)Fat: 4g (6%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 617mg (26%)Potassium: 1163mg (33%)Fiber: 27g (108%)Sugar: 6g (7%)Vitamin A: 291IU (6%)Vitamin C: 12mg (15%)Calcium: 101mg (10%)Iron: 7mg (39%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Fusion, Indian
Course: Main
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