Baked Lentil and Vegetable Stew

Title:
Baked Lentil and Vegetable Stew

Yield:
4 Servings

Categories:
Vegetarian,
Vegan,
Stews,
Main
Dishes




Ingredients:





     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 www.synapse.com/~gemini