Lentils Curried With Rhubarb And Potatoes Recipe
Servings: 4
Ingredients
- 1 c. Dry "orange" lentils
- 1 x Very large sweet potato, Peeled and sliced
- 1 Tbsp. Oil
- 1 c. Rhubarb, diced
- 2 Tbsp. Liquid sweetener
- 1 Tbsp. Curry pwdr
- 1 tsp Ginger root, grated
- 1 tsp Warm red chili pwdr x Salt and pepper to taste
- 1/4 c. Shredded coconut
Directions
- Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add in raw sweet potato slices. Simmer till soft (about an hour). Remove from heat, drain, and set aside.
- Preheat oven to 400 degrees. Heat oil in a skillet. Once warm, add in rhubarb. Reduce heat and cook till tender. Stir in sweetener and seasonings. Mix with liquid removed cooked lentils and potatoes which have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees till piping warm (about 20 min). Garnish with coconut. Serve with chutney and a big bowl of brown rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 45 | 28% |
| Total Fat 5.19g | 6% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 47mg | 16% |
| Sodium 94mg | 4% |
| Potassium 300mg | 9% |
| Total Carbs 14.08g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.79g | 5% |
| Protein 14.41g | 23% |
