Baked Lentil-Veggie Stew

Submitted by Lennie

"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!"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 453.59 g Brussels sprout
• 236.59 ml green lentil
• 4.92 ml dried thyme
• 2.46 ml dried savory
• 2.46 ml freshly ground black pepper
• 709.77 ml water (substitute stock -- vegetable, beef or chicken -- if you wish)
• 236.59 ml chopped onion (, peeled)
• 473.18 ml chopped celery
• 236.59 ml chopped carrot (, peeled)
• 946.36 ml chopped rutabagas (, peeled)
• 3 bay leaves
• 14.79 ml grated fresh gingerroot
• 29.58 ml low sodium soy sauce

directions

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

Reviews

[SpunkyGenius]

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.