Ingredients for Baked Lentil Veggie Stew
- Brussels Sprout
- Green Lentil
- Dried Thyme
- Dried Savory
- Black Pepper
- Water
- Onion
- 2 stalks celery, chopped
- Carrot
- Rutabagas
- Bay Leaves
- Fresh Gingerroot
- Low Sodium Soy Sauce
How to Make Baked Lentil Veggie Stew
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onions and carrots and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add lentils, vegetable broth, diced tomatoes, potatoes, celery, and all the spices. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Bake for 60-70 minutes, or until the lentils are tender and the vegetables are cooked through. Stir halfway through.
- Remove from oven and stir in spinach and parsley. Let it sit for 5-10 minutes before serving.
- Serve hot and enjoy! Consider adding a dollop of plain yogurt or a sprinkle of fresh herbs for extra flavor.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
60g
Fat
1g
Carbs
19g
