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Lentils Curried with Rhubarb & Potatoes

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

90 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup lentils
dry, orange
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1 each sweet potatoes, or yams
very large, peeled and sliced
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1 tablespoon vegetable oil
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1 cup rhubarb
diced
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2 tablespoons liquid sweetener
*
1 tablespoon curry powder
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1 teaspoon ginger root
grated
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1 teaspoon red pepper flakes
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1 x salt and black pepper
to taste
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¼ cup coconut
shredded
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Ingredients

Amount Measure Ingredient Features
237 ml lentils
dry, orange
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1 each sweet potatoes, or yams
very large, peeled and sliced
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15 ml vegetable oil
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237 ml rhubarb
diced
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3E+1 ml liquid sweetener
*
15 ml curry powder
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5 ml ginger root
grated
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5 ml red pepper flakes
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1 x salt and black pepper
to taste
* Camera
59 ml coconut
shredded
* Camera

Directions

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℉ (200℃).

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℉ (200℃) until piping hot (about 20 minutes).

Garnish with coconut.

Serve with chutney and a big bowl of brown rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 23819% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 16g 66%
Sugars g
Protein 27g
Vitamin A 112% Vitamin C 13%
Calcium 5% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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