Lentils Curried with Rhubarb and Potatoes

• 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

1. Cover lentils with water in a deep pot.
2. Bring to a boil, reduce heat and add raw sweet potato slices.
3. Simmer until soft (about an hour).
4. Remove from heat, drain, and set aside.
5. Preheat oven to 400F (200C).
6. Heat oil in a skillet.
7. Once hot, add rhubarb.
8. Reduce heat and cook until tender.
9. Stir in sweetener and seasonings.
10. Mix with drained cooked lentils and potatoes that have been mashed together with a fork.
11. Pour into a oven-proof dish and bake at 400F (200C) until piping hot (about 20 minutes).
12. Garnish with coconut.
13. Serve with chutney and a big bowl of brown rice.

lentils dry, sweet potatoes, vegetable oil, rhubarb, liquid sweetener, curry powder, ginger root, red pepper, salt, coconut shredded

Taken from recipeland.com/recipe/v/lentils-curried-rhubarb-potatoe-22368 (may not work)