| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg-cook, Sept. |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dry "orange" lentils |
| 1 |
|
Very large sweet potato, |
|
|
Peeled and sliced |
| 1 |
tb |
Oil |
| 1 |
c |
Rhubarb, diced |
| 2 |
tb |
Liquid sweetener |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Ginger root, grated |
| 1 |
ts |
Hot red chili powder |
|
x |
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
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”