[edit] Ingredients
1 |
|
1 |
cup to 2 cups Brussels sprouts |
1 |
leek, sliced lengthwise, |
|
rinsed well, and diced |
1 |
carrot, diced |
1 |
small rutabaga, diced |
1 |
turnip, diced |
1 |
cup cubed winter squash |
2 |
bay leaves, (2 to 3) |
3 |
cups spring or filtered water |
2 |
tablespoons fresh ginger juice |
|
|
¼ |
cup minced fresh parsley |
[edit] Preparation
Step 1 |
Preheat oven to 350F. Lightly oil a deep casserole dish. |
Step 2 |
Combine lentils and vegetables and spoon into casserole. Insert bay leaves deep into mixture and gently add water and ginger juice. Cover and bake until lentils are tender, about 45 minutes, 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 minutes. Remove cover and return to oven for 5 to 10 miinutes to allow the casserole to set. Stir in parsley and serve hot. |
