Recipe - Lentils Curried With Rhubarb And Potatoes

1 cup Dry "orange" lentils
1 Very large sweet potato,
Peeled and cut or sliced up
1 tablespoon Oil
1 cup Rhubarb, minced
2 tablespoon Liquid sweetener
1 tablespoon Curry powder
1 teaspoon Ginger root, grated
1 teaspoon Hot red chili powder
x Salt and pepper to taste
One fourth 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 ovenproof 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip