Baked Lentil & Vegetable Stew

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Lentil & Vegetable Stew

main dish, vegetarian, stews

1 lb brussels sprouts
1 cup dried green lentils
3 cup ; water
1 cup onions; chopped
2 cup celery; chopped
1 cup carrots; sliced
4 cup rutabaga; chopped
4 bay leaves
1 tablespoon fresh gingerroot; grated
2 tablespoon 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 Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE