Flavorful dish that incorporates the protein rich lentil with the sweet and tart flavors of rhubarb and sweet potatoes.

1 C dry red lentils

1 very lg. sweet potato, peeled and sliced
1 Tbsp oil
1 C rhubarb, diced
2 Tbsp honey
1 Tbsp curry powder
1 tsp fresh ginger, grated
1/4 tsp chili powder
1/2 tsp salt
1/2 C shredded, unsweetened coconut

Cover lentils with water in a deep pot and bring to boil. Reduce heat and add raw sweet potato slices. Simmer until soft, about 1 hour. Remove lentils and sweet potatoes from heat, drain and set aside. Preheat oven to 400°. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender.Stir in honey and all other seasonings. Mix with drained, cooked lentils and sweet potatoes that have been mashed together with a fork. Pour into a casserole dish and bake at 400° until hot (about 20 minutes). Garnish with coconut. Serve with brown rice if desired.

Servings: 4 half cup servings

Submitted by LaNaya Achord

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Read more at the source: Lentils Curried With Rubarb and Sweet Potatoes

Article excerpt posted on en.intercer.net from Vegetarian recipes.