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Baked lentil & vegetable stew

Yield: 4 Servings

Ingredients:

• 1 lb Brussels sprouts
• 1 c Dried green lentils
• 3 c ;water
• 1 c Onions; chopped
• 2 c Celery; chopped
• 1 c Carrots; sliced
• 4 c Rutabaga; chopped
• 4 Bay leaves
• 1 tb Fresh gingerroot; grated
• 2 tb Tamari

Instructions:

low-sodium 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

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