LENTILS CURRIED WITH RHUBARB AND POTATOES

18.10.2008 | Author: Cook | Posted in Lentil
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LENTILS CURRIED WITH RHUBARB AND POTATOES


Servings: 4
Ingredients: 

  • 1 c  Dry 'orange' lentils
    • 

  • 1    Very large sweet potato,
    • 

  • Peeled and sliced
    • 

  • 1 T  Oil
    • 

  • 1 c  Rhubarb, diced
    • 

  • 2 T  Liquid sweetener
    • 

  • 1 T  Curry powder
    • 

  • 1 t  Ginger root, grated
    • 

  • 1 t  Hot red chili powder
    • 

  • 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 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@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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