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Ingredientes
- 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
Direcciones
- Preheat oven to 350F. Lightly oil a deep casserole dish.
- Combine lentils and vegetables and spoon into casserole. Insert bay leaves deep into mix and gently add in water and ginger juice. Cover and bake till lentils are tender, about 45 min, adding water midway through the cooking, if necessary. Remove casserole from oven and stir in a little soy sauce. Cover and return to oven for 10 min. Remove cover and return to oven for 5 - 10 miinutes to allow the casserole to set. Stir in parsley and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 685 | |
| Calories from Fat 30 | 4% |
| Total Fat 3.5g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 1286mg | 37% |
| Total Carbs 136.39g | 36% |
| Dietary Fiber 34.7g | 116% |
| Sugars 6.3g | 4% |
| Protein 35.85g | 57% |
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