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: firstname.lastname@example.org (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (59%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 43.6mg||2 %|
|Potassium 65.4mg||2 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 11.6g|
|Protein 0.5g||1 %|
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Calories per serving: 113
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