Baked Lentil And Vegetable Stew Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Brussels sprouts,
1 cup: Carrots, sliced
1 cup: Dried green lentils,
4 cup: Rutabaga, chopped
3 cup: , water
4: Bay leaves,
1 cup: Onions, chopped
1 tbsp: Fresh gingerroot, grated
2 cup: Celery, chopped
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, 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
Source from luhu.jp
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
Source from luhu.jp