Post by carnation037 on Jan 18, 2003 22:55:07 GMT -6
Lentils Curried With Rhubarb and Potatoes
1 c. dry orange lentils
1 very large sweet potato, peeled and sliced
1 tablespoon oil
1 c. rhubarb, diced
2 tablespoons liquid sweetener
1 tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
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°F. 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°F until piping hot (about
20 minutes). Garnish with coconut. Serve with chutney and a big bowl of
brown rice.
1 c. dry orange lentils
1 very large sweet potato, peeled and sliced
1 tablespoon oil
1 c. rhubarb, diced
2 tablespoons liquid sweetener
1 tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
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°F. 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°F until piping hot (about
20 minutes). Garnish with coconut. Serve with chutney and a big bowl of
brown rice.