Recipe - Baked Lentil And Vegetable Stew

1 pound Brussels sprouts
1 cup Dried green lentils
3 cup ;water
1 cup Onions; chopped
2 cup Celery; chopped
1 cup Carrots; cut or sliced up
4 cup Rutabaga; chopped
4 Bay leaves
1 tablespoon Fresh gingerroot; grated
2 tablespoon Tamari, lowsodium

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini