Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dry \"orange\" lentils |
| 1 \N | Very large sweet potato, |
| \N \N | Peeled and sliced |
| 1 tablespoon | Oil |
| 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.
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