Lentils Curried with Rhubarb & Potatoes
Yield
4 servingsPrep
15 minCook
90 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
dry, orange |
|
| 1 | each |
sweet potatoes, or yams
very large, peeled and sliced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
rhubarb
diced |
*
|
| 2 | tablespoons |
liquid sweetener
|
* |
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
ginger root
grated |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
dry, orange |
|
| 1 | each |
sweet potatoes, or yams
very large, peeled and sliced |
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
rhubarb
diced |
*
|
| 3E+1 | ml |
liquid sweetener
|
* |
| 15 | ml |
curry powder
|
|
| 5 | ml |
ginger root
grated |
|
| 5 | ml |
red pepper flakes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
coconut
shredded |
*
|
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.
