Baked Lentil-Veggie Stew

• 1 lb Brussels sprout
• 1 cup green lentil
• 1 teaspoon dried thyme
• 12 teaspoon dried savory
• 12 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

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.

brussels, green lentil, thyme, ground black pepper, water, onion, celery, carrot, chopped rutabagas, bay leaves, gingerroot, soy sauce

Taken from www.food.com/recipe/baked-lentil-veggie-stew-22889 (may not work)