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Title: Baked Lentil and Vegetable Stew
Categories: Vegetarian Vegan Soup Main
Yield: 4 Servings
| 1 | lb | Brussels sprouts |
| 1 | c | Dried green lentils |
| 3 | c | ; water |
| 1 | c | Onions; chopped |
| 2 | c | Celery; chopped |
| 1 | c | Carrots; sliced |
| 4 | c | Rutabaga; chopped |
| 4 | Bay leaves | |
| 1 | tb | Fresh gingerroot; grated |
| 2 | tb | 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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