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Baked Lentil & Vegetable Stew

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Submitted by TTJ7

YIELD

servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 453.6
1 237
CUP ML LENTILS, GREEN
dried
3 7.1E+2
CUPS ML WATER
1 237
CUP ML ONIONS
chopped
2 473
CUPS ML CELERY
chopped
1 237
CUP ML CARROTS
sliced
4 946
CUPS ML RUTABAGA (SWEDE)
chopped *
4 4
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML GINGER ROOT
fresh, grated
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
low-sodium

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 471g (16.6 oz)
Amount per Serving
Calories 258 5% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 868mg 36%
Total Carbohydrate 16g 16%
Dietary Fiber 20g 80%
Sugars g
Protein 35g
Vitamin A 125% Vitamin C 131%
Calcium 11% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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