Baked lentil and vegetable stew

Yield: 4 servings

Measure Ingredient
1 pounds Brussels sprouts
1 cup Dried green lentils
3 cups ;water
1 cup Onions; chopped
2 cups Celery; chopped
1 cup Carrots; sliced
4 cups Rutabaga; chopped
4 \N Bay leaves
1 tablespoon Fresh gingerroot; grated
2 tablespoons Tamari, low-sodium

Preheat oven to 350 deg.

Cut an "x" in the bottom of each Brussels sprout.

Combine Brussels sprouts and remaining ingredients (except tamari) in a large baking dish.

Bake, stirring occasionally, until lentils and vegetables are tender, about 1 hour.Add more water to stew while baking if necessary.

Stir in tamari and serve warm.

Variation: Serve oer brown rice or your favorite grain.

Per serving: 199 cal; 11 g prot; 609 mg sod; 41 g carb; 1 g fat; 0 mg chol; 125 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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