Title: Lentils curried with rhubarb & potatoes
 Categories: Vegetables, Sept.
      Yield: 4 Servings
 
      1 c  Dry "orange" lentils
      1    Very large sweet potato,
           Peeled and sliced
      1 tb Oil
      1 c  Rhubarb, diced
      2 tb Liquid sweetener
      1 tb Curry powder
      1 ts Ginger root, grated
      1 ts 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 MMCONV.