Baked Lentil and Vegetable Stew

Ingredients

• 1 lbs Brussels sprouts
• 1 cup dried green lentils
• 3 cups water
• 1 cup onions, chopped
• 2 cups celery, chopped
• 1 cup carrots, sliced
• 4 cups rutabaga, chopped
• 4 bay leaves
• 1 tbsp fresh gingerroot, grated
• 2 tbsp tamari, low-sodium

Directions

1. Preheat oven to 350 deg.
2. Cut an "x" in the bottom of each Brussels sprout.
3. Combine Brussels sprouts and remaining ingredients (except tamari) in a large baking dish.
4. Bake, stirring occasionally, until lentils and vegetables are tender, about 1 hour. Add more water to stew while baking if necessary.
5. Stir in tamari and serve warm.