Baked Lentil and Veggie Stew

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* Exported from MasterCook *

 

Baked Lentil and Veggie Stew

 

Recipe By :Christina Pirello, Cooking the Whole Foods Way

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried lentils -- sorted and rinsed

1 cup to 2 cups Brussels sprouts

1 leek -- sliced lengthwise, rinsed well, and diced

1 carrot -- diced

1 small rutabaga -- diced

1 turnip -- diced

1 cup cubed winter squash

2 or 3 bay leaves

3 cups spring or filtered water

2 tablespoons fresh ginger juice

soy sauce

1/4 cup minced fresh parsley

 

Preheat oven to 350F. Lightly oil a deep casserole dish.

Combine lentils and vegetables and spoon into casserole. Insert bay leaves deep

into mixture and gently add water and ginger juice. Cover and bake until

lentils are tender, about 45 minutes, adding water midway through the cooking,

if necessary. Remove casserole from oven and stir in a little soy sauce. Cover

and return to oven for 10 minutes. Remove cover and return to oven for 5 to 10

miinutes to allow the casserole to set. Stir in parsley and serve hot.

 

 

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Per serving: 206 Calories (kcal); 1g Total Fat; (2% calories from fat); 15g

Protein; 37g Carbohydrate; 0mg Cholesterol; 45mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Ginger juice is oobtained by finely grating gingerroot and squeezing the

juice from the pulp.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0