Baked Lentil and Veggie Stew 1 c Dried lentils; sorted and rinsed
1 c To 2 cups Brussels sprouts
1 Leek; sliced lengthwise, rinsed well; and diced
1 Carrot; diced
1 sm Rutabaga; diced
1 Turnip; diced
1 c Cubed winter squash
2 Bay leaves; (2 to 3)
3 c Spring or filtered water
2 tb Fresh ginger juice
Soy sauce
1/4 c 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. Baked Lentil and Veggie Stew printer friendly version located here.
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