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    You are in: Home / Recipes / Baked Lentil-Veggie Stew Recipe
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    Baked Lentil-Veggie Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Lennie's Note:

    This is on my list of must-try recipes (I love lentils) and thought I would share it here. I hope it turns out as good as it sounds!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350F degrees.
    2. 2
      In the bottom of each sprout, cut an"x"; place in a large casserole dish.
    3. 3
      Add all other ingredients except soy sauce and combine well.
    4. 4
      Bake uncovered, stirring occasionally, until lentils and vegetables are tender, about 1 hour.
    5. 5
      Check halfway through, and add more water if necessary.
    6. 6
      After removing from oven, stir in soy sauce and serve, preferably over rice.

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    Ratings & Reviews:

    • on January 29, 2007

      55

      Pretty tasty the first day, and excellent the next. Only change was sweet potato instead of carrot. I did have to bake it a little longer to cook the rutabaga through.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Lentil-Veggie Stew

    Serving Size: 1 (612 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.6
     
    Calories from Fat 14
    79%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 391.2 mg
    16%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 23.8 g
    95%
    Sugars 15.1 g
    60%
    Protein 18.5 g
    37%

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