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Print this Recipe    Lentil Curry

Lentil Curried With Rhubarb & Potatoes

1 cup dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup 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 cup 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. Makes 4 servings.

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