Baked Lentil & Vegetable Stew Recipe

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Baked Lentil & Vegetable Stew Ingredients

1 lb brussels sprouts
1 cup dried green lentils
3 cup ; water
1 cup onions, chopped
2 cup celery, chopped
1 cup carrots, sliced
4 cup rutabaga, chopped
4 bay leaves
1 tbsp fresh gingerroot, grated
2 tbsp tamari, low-sodium

A Recipe for
Baked Lentil & Vegetable Stew

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

This is a recipe for Baked Lentil & Vegetable Stew from the recipe cookbook of Recipes-to-go (Bean)

I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.
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Baked Lentil & Vegetable Stew

Without rice, even the cleverest housewife cannot cook.
Chinese Proverb

Baked Lentil & Vegetable Stew 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 beans 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

Serves: 4

Baked Lentil & Vegetable Stew Recipe brought to you by Recipes To-Go

Baked Lentil & Vegetable Stew Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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