Baked Lentil And Veggie Stew Recipe

Name: Baked Lentil And Veggie Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350F.
2
Lightly oil a deep casserole dish.
3
Combine lentils and vegetables and spoon into casserole.
4
Insert bay leaves deep into mix and gently add in water and ginger juice.
5
Cover and bake till lentils are tender, about 45 min, adding water midway through the cooking, if necessary.
6
Remove casserole from oven and stir in a little soy sauce.
7
Cover and return to oven for 10 min.
8
Remove cover and return to oven for 5 - 10 miinutes to allow the casserole to set.
9
Stir in parsley and serve warm.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Lentil And Veggie Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!