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Title: Lentils Curried with Rhubarb and Potatoes
Categories: Vegetable Sept
Yield: 4 Servings
| 1 | c | Dry "orange" lentils |
| 1 | Very large sweet potato, | |
| Peeled and sliced | ||
| 1 | tb | Oil |
| 1 | c | Rhubarb, diced |
| 2 | tb | Liquid sweetener |
| 1 | tb | Curry powder |
| 1 | ts | Ginger root, grated |
| 1 | ts | 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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