*  Exported from  MasterCook  *

               LENTILS CURRIED WITH RHUBARB AND POTATOES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Dry "orange" lentils
  1                    Very large sweet potato,
                       Peeled and sliced
  1       T            Oil
  1       c            Rhubarb, diced
  2       T            Liquid sweetener
  1       T            Curry powder
  1       t            Ginger root, grated
  1       t            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: [email protected] (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using
 MMCONV.



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