Baked Lentil and Vegetable Stew
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Ingredients
| 1 | pound |
brussels sprouts
|
|
| 1 | cup |
lentils, green
dried |
|
| 3 | cups |
water
|
|
| 1 | cup |
onions
chopped |
|
| 2 | cups |
celery
chopped |
|
| 1 | cup |
carrots
sliced |
|
| 4 | cups |
rutabaga (swede)
chopped |
* |
| 4 | each |
bay leaves
|
* |
| 1 | tablespoon |
ginger root
fresh, grated |
|
| 2 | tablespoons |
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.
Nutrition Facts
Serving Size 471g (16.6 oz)Amount per Serving
Calories 2585% of calories 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?
