Baked Lentil and Vegetable Stew

75 minutes Prep: 15 minutes Cook: 60 minutes

258 calories per serving view nutrition facts

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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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Categories this recipe belongs to

Rice
Stews

Nutrition Facts

Serving Size 471g

Amount per Serving

Calories 258 5% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 868mg	36%
Total Carbohydrate 48.0g	16%
Dietary Fiber 20.0g	80%
Sugars 7.0g
Protein 17.0g	35%

Vitamin A	125%		Vitamin C	131%
Calcium	11%		Iron	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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About Laurie

by Laurie

Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...

Member Review

Mexican Fudge

This was a great recipe! Everyone loved it. We ate it after it had cooled about 30 minutes. I dont think it would be good cold. Good with tortilla chips or crackers.