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| Exported from MasterCook *
Lentils Curried w/Rhubarb & Potatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup of dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 tablespoon of oil
1 cup of rhubarb, diced
2 tablespoons of liquid sweetener
1 tablespoon of curry powder
1 teaspoon of ginger root, grated
1 teaspoon of Hot red chili powder
Salt and pepper to taste
1/4 cup of shredded coconut |
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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 400ºF. 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 400ºF. 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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