Categories: Vegetables, Sept. 
      Yield: 4 servings 
  
      1 c  Dry "orange" lentils 
      1    Very large sweet potato, 
           Peeled and sliced 
      1 tb Oil 
      1 c  Rhubarb, diced 
      2 tb Liquid sweetener 
      1 tb Curry powder 
      1 ts Ginger root, grated 
      1 ts Hot red chili powder 
        x  Salt and pepper to taste 
    1/4 c  Shredded coconut 
  
  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 400 
  degrees 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 
   
  This article was originally published in the July/August 1994 issue of the 
  _Vegetarian_Journal_, published by The Vegetarian Resource Group. 
   
  From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept. 
  22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using 
  MMCONV.