Ingredients

• 1 c. red Lentils (dry)
• 1 lg. Sweet Potato, pealed and sliced
• 2 & 1/2 c. Water
• 1 Vegetable. bullion cube
• 1 Tbs. Oil
• 1 c. Rhubarb, cubed
• 2 Tbs. Sugar
• 2 Tbs. Curry
• 2 tsp. Ginger, fresh, grated
• 1 tsp. Hot Chili powder
• 1/2 c. Coconut, shredded, unsweetened

Description

Put the water, bullion cube, lentils and sliced sweet potato in a pot and cook. Saute the rhubarb with the sugar in the oil.
When the lentils and sweet potato are tender, drain off any excess liquid and mash with a fork.
Add the rhubarb to the mixture and all other ingredients. Put in an ovenproof baking dish and bake at 400 for 20 minutes.
Sprinkle some coconut over the top just before serving.
Serve with brown rice, millet or quinoa.