Baked Lentils
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, low-sodium
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 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
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