Servings
4 s
Ingredients
- 1 pound Brussels sprouts
- 1 cup Dried green lentils
- 3 cups
- 1 cup Onions; chopped
- 2 cups
- 1 cup Carrots; sliced
- 4 cups Rutabaga; chopped
- 4 Bay leaves
- 1 tablespoon Fresh gingerroot; grated
- 2 tablespoons 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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini