Baked lentil & vegetable stew

Ingredients

9

Steps

4

Serves

4

Cook Time

65-70 Min

Ingredients

  • 450g/1lb fresh Brussels sprouts
  • 200g/7oz green lentils such as Puy, picked and rinsed
  • 200g/7oz onions, chopped
  • 150g/5oz celery, chopped
  • 200g/7oz carrots, sliced
  • 400g/14oz rutabaga, chopped
  • 4 bay leaves
  • 1 tablespoon grated fresh root ginger
  • 2 tablespoons tamari
  • Preheat the oven to 180°C/ 350°F/Gas mark 4.
  • Cut a cross in the bottom of each sprout. Combine the sprouts and remaining ingredients except the tamari in a large baking dish. Gently pour in 700ml/1 1⁄2pt water.
  • Cook in the oven for about 1 hour, stirring occasionally, until the lentils and vegetables are tender. Top up with more water while cooking if necessary – green lentils require more cooking than other varieties.
  • Stir in the tamari and serve warm.
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