Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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