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Curried Lentils and Rhubarb and Sweet Potatoes

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 4 cups water
  • 1 cup red lentils
  • 1 tablespoon olive oil
  • 1 cup rhubarb, diced
  • 3 tablespoons sugar
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • ½ teaspoon cayenne
  • salt and white pepper to taste
  • 1 18-ounce can vacuum-packed sweet potatoes
  • ½ cup shredded coconut

Directions

Bring water to a boil in a saucepan, add lentils and return to boil; reduce heat and simmer about
30 minutes, or until lentils are soft. Remove lentils from heat, drain, and set aside. Heat oil in a
skillet, add rhubarb and cook until tender; stir in sugar and seasonings and continue cooking for a
few minutes. As rhubarb finishes cooking, mash together lentils and potatoes. Combine lentil-potato
and rhubarb mixtures, adjust taste with additional salt and pepper if necessary and spoon
into an oven-proof dish that's been sprayed with vegetable oil. Bake at 400 F for about 20
minutes; remove from oven and top with coconut. Continue baking until coconut is toasted.

Makes six servings.

Per serving: 275 calories and 5.3 grams (g) fat.

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