Rhubarb And Lentil Curry

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
25938
FAT
371%
CHOL
0%
SOD
100%

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Ingredients for 4 servings

2 tsbp virgin rapeseed oil or sunflower oil

2 leeks, trimmed and sliced

1 medium onion, chopped

2 celery stalks, sliced

3 cloves of garlic

1 tsp cumin seed

1 tsp coriander seed

Half tsp of coarse crystal sea salt

2 tsp paprika

Quarter tsp turmeric

350 g rhubarb, cut into 1cm chunks

150 puy lentils

700 ml vegetable stock

1-2 tbsp dark brown sugar

Sea salt and freshly ground black pepper

Boiled basmati rice, thick natural yoghurt and fresh coriander leaves or parsley leaves to serve

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