Title: Baked lentil and vegetable stew
 Categories: Vegetarian, Vegan, Stews, Main dish
      Yield: 4 Servings
 
      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