Lentils Curried with Rhubarb and Sweet PotatoSubmitted by picaress
Makes 5 servings
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An unusual recipe from India; high in fiber, iron, and manganese.
Adapted from The Vegetarian Resource Group http://www.vrg.org/recipes/lentils.htm
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Ingredients
| 1 |
cup lentils, dry "orange" |
| 1 |
potato, sweet, peeled and sliced |
| 1 |
tablespoon oil |
| 1 |
cup rhubarb, diced |
| 2 |
tablespoons sugar or sugar substitute |
| 1 |
tablespoon curry powder |
| 1 |
teaspoon ginger, grated |
| 1 |
teaspoon chili powder |
| 1 |
salt and pepper to taste |
| 1/4 |
cup shredded coconut |
Directions
- 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 400ยบ 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
Categories
Soup
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Serving Size 110.7g |
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Amount Per Serving |
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Total Carbohydrates 35.9g 12%
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| Vitamin A 4% |
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Vitamin C 19% |
| Calcium 5% |
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Iron 24% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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