Baked Lentil And Vegetable Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Stews, Vegan, Vegetarian | 4 | Servings |
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 | T | Fresh gingerroot, grated |
| 2 | T | Tamari, low-sodium |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 367.2mg
Potassium: 675.7mg
Carbohydrates: 16.6g
Fiber: 5.5g
Sugar: 6.1g
Protein: 4.1g