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Lentils Curried with Rhubarb and Potatoe

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from Just Fruit not TNT

List of Ingredients

1 c Dry "orange" lentils
1 Very large sweet potato, peeled and sliced
1 tb Oil
1 c Rhubarb, diced
2 tbsp Liquid sweetener (agave, maple syrup, honey - stevia could be
used but should be adjust to between 1/8 - 1/4 tsp)
1 tbsp Curry powder
1 ts Ginger root, grated
1 ts Hot red chili powder
Salt and pepper to taste
1/4 c Shredded coconut



Recipe

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.