Baked Lentil and Vegetable Stew

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75 minutes Prep: 15 minutes Cook: 60 minutes

258 calories per serving view nutrition facts

Ingredients

1	pound	brussel sprouts
1	cup	lentils, green	dried
3	cups	water
1	cup	onions	chopped
2	cups	celery	chopped
1	cup	carrots	sliced
4	cups	rutabaga	chopped
4	each	bay leaves
1	tablespoon	ginger root	fresh, grated
2	tablespoons	soy sauce, tamari	low-sodium

Directions

Preheat oven to 350 degrees F.

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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