Yield: 4 Servings
|1 cup||Dry \"orange\" lentils|
|1 \N||Very large sweet potato,|
|\N \N||Peeled and sliced|
|1 cup||Rhubarb, diced|
|2 tablespoons||Liquid sweetener|
|1 tablespoon||Curry powder|
|1 teaspoon||Ginger root, grated|
|1 teaspoon||Hot red chili powder|
|\N x||Salt and pepper to taste|
|¼ cup||Shredded coconut|
Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside.
Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.
Total Calories Per Serving: 264 Fat: 6 grams This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.