Baked Lentil & Vegetable Stew
Submitted by TTJ7
Hearty oven-baked lentil stew loaded with Brussels sprouts, rutabaga, carrots, and fresh ginger. A cozy, plant-based one-dish meal with serious comfort-food warmth.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minThis is the kind of stew that fills your whole house with that earthy, gingery warmth before you even sit down to eat.
Green lentils, Brussels sprouts, rutabaga, carrots, and celery all go into one baking dish, slow-cook in the oven, and come out tender and deeply savory with a splash of tamari.
No browning, no babysitting a pot on the stove. Just chop, combine, and let the oven do the work.
It’s vegan, packed with fiber, and the kind of meal that actually tastes better the next day.
Pro Tips
- Cut an X in the base of each Brussels sprout so they cook evenly all the way through.
- Check the stew halfway through and add water if the lentils are looking dry.
- Serve over brown rice or farro to soak up every bit of that gingery broth.
- The tamari goes in at the end to keep its punch. Don’t add it before baking.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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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