1 lb brussels sprouts
1 cup dried green lentils
3 cup ; water
1 cup onions, chopped
2 cup celery, chopped
1 cup carrots, sliced
4 cup rutabaga, chopped
4 bay leaves
1 tbsp fresh gingerroot, grated
2 tbsp 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
Servings: 4 servings
Baked Lentil & Vegetable Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Stew; Vegetable
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We hope you enjoy this Baked Lentil & Vegetable Stew recipe.
