Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dry "orange" lentils
   1      large         sweet potato -- peeled and sliced
   1      tablespoon    oil
   1      cup           rhubarb -- diced
   2      tablespoons   liquid sweetener
   1      tablespoon    curry powder
   1      teaspoon      ginger root -- grated
   1      teaspoon      hot red chili powder
                        salt and pepper -- to taste
     1/4  cup           shredded coconut meat

Preparation:

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.