Baked Lentil-Veggie Stew

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: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  lb Brussels sprout
• 1  cup green lentil
• 1  teaspoon dried thyme
• 1⁄2 teaspoon dried savory
• 1⁄2 teaspoon  freshly ground black pepper
• 3  cups water (substitute stock -- vegetable, beef or chicken -- if you wish)
• 1  cup  chopped onion (, peeled)
• 2  cups  chopped celery
• 1  cup  chopped carrot (, peeled)
• 4  cups  chopped  rutabagas (, peeled)
• 3  bay leaves
• 1  tablespoon  grated  fresh gingerroot
• 2  tablespoons 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.