Lentils Curried with Rhubarb and Potatoes

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Lentils Curried with Rhubarb and Potatoes

 

1 cup dry " orange " lentils

1 very large sweet potato, peeled and sliced

1 tablespoon oil

1 cup rhubarb, diced

2 tablespoons liquid sweetener

1 tablespoon curry powder

1 teaspoon ginger root, grated

1 teaspoon hot red chili powder

salt and pepper to taste

1/4 cup 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.

 

 

 

 

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