Food and Nutrition


| Share

Curried Lentils and Rhubarb and Sweet Potatoes

This healthy recipe comes from NDSU Extension Service.


  • 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


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.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.