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Baked Lentil and Vegetable Stew

 

59

Yield

servings

Prep

15

min

Cook

60

min

Ready

75

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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