Ingredients:
1 lb Brussels sprouts
1 cup green lentils
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 onions ( , peeled)
2 cups chopped celery
1 cup chopped carrots ( , peeled)
4 cups chopped rutabagas ( , peeled)
3 bay leaves
1 tablespoon grated fresh gingerroot
2 tablespoons low sodium soy sauce
Directions:
Preheat oven to 350F degrees.
In the bottom of each sprout, cut an”x”; place in a large casserole dish.
Add all other ingredients except soy sauce and combine well.
Bake uncovered, stirring occasionally, until lentils and vegetables are tender, about 1 hour.
Check halfway through, and add more water if necessary.
After removing from oven, stir in soy sauce and serve, preferably over rice.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.