Lentils Curried with Rhubarb and Potatoes

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

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: [email protected] (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using

MMCONV.