Baked Lentil and Vegetable Stew

Title: Baked Lentil and Vegetable Stew
Categories: Vegetarian, Vegan, Stews, Main dish
Yield: 4 Servings

1 lb Brussels sprouts
1 c Dried green lentils
3 c ;water
1 c Onions; chopped
2 c Celery; chopped
1 c Carrots; sliced
4 c Rutabaga; chopped
4 Bay leaves
1 tb Fresh gingerroot; grated
2 tb Tamari, low-sodium

Preheat oven to 350 deg.

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 oer brown rice or your favorite grain.

Per serving: 199 cal; 11 g prot; 609 mg sod; 41 g carb; 1 g fat; 0 mg
chol; 125 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

From Gemini’s MASSIVE MealMaster collection at