| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Sept., Veg-cook |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Shredded coconut |
INSTRUCTIONS
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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