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Baked Lentil and Vegetable Stew
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, 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 over brown rice or your favorite grain.
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