Baked Lentil And Vegetable Stew Recipe

Name: Baked Lentil And Vegetable Stew
Ingredients: 1 lb Brussels sprouts; 1 c. Dry green lentils; 3 c. ,water; 1 c. Onions, minced; 2 c. Celery, minced; 1 c. Carrots, sliced; 4 c. Rutabaga, minced; 4 x Bay leaves; 1 Tbsp. Fresh gingerroot, grated; 2 Tbsp. Tamari, low-sodium

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.82 view details

1 lb Brussels sprouts
1 c. Dry green lentils
3 c. ,water
1 c. Onions, minced
2 c. Celery, minced
1 c. Carrots, sliced
4 c. Rutabaga, minced
4 x 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, till lentils and vegetables are tender, about 1 hour.Add in more water to stew while baking if necessary.
Stir in tamari and serve hot.
Variation: Serve oer brown rice or possibly your favorite grain.

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Amount Per Serving	%DV
Serving Size 556g
Recipe makes 4 servings
Calories 289
Calories from Fat 11	4%
Total Fat 1.23g	2%
Saturated Fat 0.22g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 116mg	5%
Potassium 1517mg	43%
Total Carbs 55.07g	15%
Dietary Fiber 23.6g	79%
Sugars 13.58g	9%
Protein 18.23g	29%

Baked Lentil And Vegetable Stew Recipe

Ingredients