Baked Lentil And Vegetable Stew Recipe
Servings: 4
Ingredients
- 1 lb Brussels sprouts
- 1 c. Dry green lentils
- 3 c. ,water
- 1 c. Onions, minced
- 2 c. Celery, minced
- 1 c. Carrots, sliced
- 4 c. Rutabaga, minced
- 4 x Bay leaves
- 1 Tbsp. Fresh gingerroot, grated
- 2 Tbsp. Tamari, low-sodium
Directions
- 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, till lentils and vegetables are tender, about 1 hour.Add in more water to stew while baking if necessary.
- Stir in tamari and serve hot.
- Variation: Serve oer brown rice or possibly your favorite grain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 556g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 1517mg | 43% |
| Total Carbs 55.07g | 15% |
| Dietary Fiber 23.6g | 79% |
| Sugars 13.58g | 9% |
| Protein 18.23g | 29% |
