Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
142
Calories
6g
Protein
1g
Fat
30g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Green Lentil | not in our table | 0 |
| Water | not in our table | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs Brussels sprouts
- 1 cup Dried green lentils
- 3 cup Water
- 1 cup Onions, chopped
- 2 cup Celery, chopped
- 1 cup Carrots, sliced
- 4 cup Rutabaga, chopped
- 4 Bay leaves
- 1 tbsp Fresh gingerroot, grated
- 2 tbsp Tamari, low-sodium
- =
Directions
1
1 Preheat oven to 350 deg.
2
2 Cut an "x" in the bottom of each brussels sprout.
3
3 Combine brussels sprouts and remaining ingredients (except tamari) in a large baking dish.
4
4 Bake, stirring occasionally, until lentils and vegetables are tender, about 1 hour.add more water to stew while baking if necessary.
5
5 Stir in tamari and serve warm.
Recipe sourced from
fandom