Guest guest Posted July 28, 2002 Report Share Posted July 28, 2002 * Exported from MasterCook * Lentils Curried with Rhubarb and Sweet Potato Recipe By :Jacqueline Dunnington: Lentil Mania Serving Size : 4 Preparation Time :0:00 Categories : 2002-07-27 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry orange lentils 1 very large sweet potato -- peeled and sliced 1 Tablespoon oil 1 cup rhubarb -- diced 2 Tablespoons liquid sweetener 1 Tablespoon curry powder 1 teaspoon ginger root -- grated 1 teaspoon hot red chili powder Salt and pepper -- to taste 1/4 cup 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 Description: " An unusual recipe from India " Source: " Vegetarian Journal 1994-07/08 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 6g Fat (18.6% calories from fat); 15g Protein; 43g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 903920 5212 0 0 5227 0 0 2614 0 0 Quote Link to comment Share on other sites More sharing options...
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