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Lentils Curried With Rhubarb And Potatoes


Dry orange lentils
1 cup
Sweet potato – peeled and sliced
1 large
1 tbsp
Rhubarb – diced
1 cup
Liquid sweetener
2 tbsp
Curry powder
Ginger root – grated
1 tsp
Hot red chilli powder
1 tsp
Salt and pepper
to taste 
Shredded coconut meat
¼ cup

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.