Baked Lentil And Veggie Stew Recipe

• 1 c. dry lentils, sorted and rinsed
• 1 c. to 2 c. Brussels sprouts
• 1 x leek, sliced lengthwise, rinsed well, and diced
• 1 x carrot, diced
• 1 sm rutabaga, diced
• 1 x turnip, diced
• 1 c. cubed winter squash
• 2 x bay leaves, (2 to 3)
• 3 c. spring or possibly filtered water
• 2 Tbsp. fresh ginger juice soy sauce
• 1/4 c. chopped fresh parsley

1. Preheat oven to 350F.
2. Lightly oil a deep casserole dish.
3. Combine lentils and vegetables and spoon into casserole.
4. Insert bay leaves deep into mix and gently add in water and ginger juice.
5. Cover and bake till lentils are tender, about 45 min, adding water midway through the cooking, if necessary.
6. Remove casserole from oven and stir in a little soy sauce.
7. Cover and return to oven for 10 min.
8. Remove cover and return to oven for 5 - 10 miinutes to allow the casserole to set.
9. Stir in parsley and serve warm.

dry lentils, brussels, carrot, winter, bay leaves, spring, ginger juice, fresh parsley

Taken from cookeatshare.com/recipes/baked-lentil-and-veggie-stew-74990 (may not work)