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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is on my list of must-try recipes (I love lentils) and thought I would share it here. I hope it turns out as good as it sounds! Ingredients:
1 lb brussels sprout |
1 cup green lentil |
1 teaspoon dried thyme |
1/2 teaspoon dried savory |
1/2 teaspoon freshly ground black pepper |
3 cups water (substitute stock -- vegetable, beef or chicken -- if you wish) |
1 cup chopped onion (, peeled) |
2 cups chopped celery |
1 cup chopped carrot (, peeled) |
4 cups chopped rutabagas (, peeled) |
3 bay leaves |
1 tablespoon grated fresh gingerroot |
2 tablespoons low sodium soy sauce |
Directions:
1. Preheat oven to 350F degrees.
2. In the bottom of each sprout, cut an x ; place in a large casserole dish.
3. Add all other ingredients except soy sauce and combine well.
4. Bake uncovered, stirring occasionally, until lentils and vegetables are tender, about 1 hour.
5. Check halfway through, and add more water if necessary.
6. After removing from oven, stir in soy sauce and serve, preferably over rice.
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