Ingredients
|
Quantity
|
Dry orange lentils
|
1 cup
|
Sweet potato – peeled and sliced
|
1 large
|
Oil
|
1 tbsp
|
Rhubarb – diced
|
1 cup
|
Liquid sweetener
|
2 tbsp
|
Curry powder
|
1tbsp
|
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.