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Categories:
lentils dry sweet potatoes vegetable oil rhubarb liquid sweetener curry powder ginger root red pepper salt coconut shredded
Viewed: 2 - Published at: a month agoIngredients
- 1 cup lentils dry, orange
- 1 each sweet potatoes, or yams very large, peeled and sliced
- 1 tablespoon vegetable oil
- 1 cup rhubarb diced
- 2 tablespoons liquid sweetener
- 1 tablespoon curry powder
- 1 teaspoon ginger root grated
- 1 teaspoon red pepper flakes
- 1 x salt and black pepper to taste
- 1/4 cup coconut shredded
Method
- 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 400F (200C).
- 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 400F (200C) until piping hot (about 20 minutes).
- Garnish with coconut.
- Serve with chutney and a big bowl of brown rice.
