Baked lentil and vegetable stew

Baked lentil and vegetable stew

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/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.
serves 4