Sunday, June 22, 2008

Baked Lentil And Vegetable Stew

Baked Lentil And Vegetable Stew
serves 4

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/11/2pt 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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