Lentils Curried With Rhubarb And Potatoes

Recipe Ingredients

1 cup	237ml	Dry "orange" lentils
1 cup	237ml	Sweet potato - peeled and sliced (large)
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
		Salt and pepper - to taste
1/4 cup	15g / 0.5oz	Shredded coconut meat

Recipe Instructions

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.

Source:
Vegetarian Journal, July/August 1994

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