Baked Lentil and Vegetable Stew

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Baked Lentil and Vegetable Stew

 

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 degrees.

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 over brown rice or your favorite grain.

 

 

 

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