Serving Size: 4
Ingredients:
- 1 c. red lentils (dry)
- 1 large sweet potato, peeled and cut in bite sized pieces
- 2 & 1/2 c. water
- 1 vegetable bullion cube
- 1 tbs. oil
- 1 c. rhubarb, cubed
- 1 & 1/2 tbs. sugar
- 1 tablespoon curry
- 2 teaspoons ginger
- 1 teaspoon hot chili powder
- 1/2 c. coconut, shredded, unsweetened
Directions:
- Put the water, bullion cube, lentils and sliced sweet potato in a pot and cook.
- Saute the rhubarb with the sugar in the oil.
- When the lentils and sweet potato are tender, drain off any excess liquid
- and place in a greased oven proof baking dish.
- Put the rhubarb on top of the mixture.
- Bake at 400 (F) for 15 minutes.
- Sprinkle some coconut over the top just before serving.
- Serve with brown rice.
on Feb 7th, 2007 at 7:56 am
sweet potatoes and rhubarb sound so perfect right now. yum. i’ve never cooked with rhubarb myself so this should be interesting. thanks for sharing this!! looks fabulous and super warm.
on Feb 7th, 2007 at 10:38 am
Wonderful picture. What is rhubarb?? is this a vegetable?
on Feb 7th, 2007 at 12:40 pm
Rhubarb is a plant we grow in our organic garden. More information:
http://en.wikipedia.org/wiki/Rubarb
on Feb 8th, 2007 at 1:57 pm
Hi Harald
Thanks for the info will check it out. can i substitute this with any other leafy vegetable?
on Feb 8th, 2008 at 6:04 am
Sounds like an awesome recipe. I don’t know if you can substitute rhubarb, but you definitely do NOT want to eat the leaf of the rhubarb - it is full of oxalic acid, and quite poisonous. You can eat the stalk of the rhubarb, which is pink and needs to be cooked first. Cheers!