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.

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