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Baked Lentil & Vegetable Stew

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Recipe

 

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

Amount Measure Ingredient Features
1 pound brussels sprouts
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1 cup lentils, green
dried
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3 cups water
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1 cup onions
chopped
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2 cups celery
chopped
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1 cup carrots
sliced
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4 cups rutabaga (swede)
chopped
*
4 each bay leaves
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1 tablespoon ginger root
fresh, grated
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2 tablespoons soy sauce, tamari
low-sodium
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Ingredients

Amount Measure Ingredient Features
453.6 g brussels sprouts
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237 ml lentils, green
dried
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7.1E+2 ml water
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237 ml onions
chopped
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473 ml celery
chopped
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237 ml carrots
sliced
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946 ml rutabaga (swede)
chopped
*
4 each bay leaves
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15 ml ginger root
fresh, grated
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3E+1 ml soy sauce, tamari
low-sodium
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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 2585% 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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