Lentils Curried With Rhubarb And Potatoes

Recipe Ingredients

1 cup	237ml	Dry "orange" lentils
1 cup	237ml	Sweet potato (large)
		Peeled and sliced
1 tablespoon	15ml	Oil
1 cup	146g / 5.1oz	Rhubarb - diced
2 tablespoons	30ml	Liquid sweetener
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Ginger root - grated
1 teaspoon	5ml	Hot red chili powder

Recipe Instructions

x Salt and pepper to taste 1/4 c 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 400F. 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 400until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.

This article was originally published in the July/August 1994 issue of the "Vegetarian" Journal", published by The Vegetarian Resource Group.

Source:
Elizabeth Powell

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