Lentils Curried With Rhubarb And Potatoes Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 1c Dry "orange" lentils
  • 1 Very large sweet potato,
  • Peeled and sliced
  • 1tb Oil
  • 1c Rhubarb, diced
  • 2tb Liquid sweetener
  • 1tb Curry powder
  • 1ts Ginger root, grated
  • 1ts Hot red chili powder
  • Salt and pepper to taste
  • 1/4c Shredded coconut

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