Lentils curried with rhubarb and potatoes

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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