*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dry “orange” lentils
    1                    Very large sweet potato,
                         Peeled and sliced
    1       T            Oil
    1       c            Rhubarb, diced
    2       T            Liquid sweetener
    1       T            Curry powder
    1       t            Ginger root, grated
    1       t            Hot red chili powder
            x            Salt and pepper to taste
      1/4   c            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.
   Total Calories Per Serving: 264 Fat: 6 grams
   This article was originally published in the July/August 1994 issue of the
   _Vegetarian_Journal_, published by The Vegetarian Resource Group.
   From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
   22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
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