Lentils Curried with Rhubarb and Potatoes      

Ingredients:           
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      

Procedure:            
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.       

Nutrition:          
Total Calories Per Serving: 264           Fat: 6 grams

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