Baked lentil and vegetable stew
4 servings
Ingredients
| Quantity | 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 | Bay leaves | |
| 1 | tablespoon | Fresh gingerroot; grated |
| 2 | tablespoons | Tamari, low-sodium |
Directions
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