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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
| Ingredients:
1 Cup(s) Dry "orange" lentils
1 Very large sweet potato,
1 Tablespoon(s) Oil
1 Cup(s) Rhubarb, diced
2 Tablespoon(s) Liquid sweetener
1 Tablespoon(s) Curry powder
1 Teaspoon(s) Ginger root, grated
1 Teaspoon(s) Hot red chili powder
1/4 Cup(s) Shredded coconut |
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