Prepared by Ron & Terri, March 2004 - Cooking The Whole Foods Way by Christina Pirello

1 Cup Dried Lentils, Sorted And	3 Cups Spring Or Filtered Water
-Rinsed	1 Carrot, Diced
1 Cup Winter Squash, Cubed	2 Tsp Fresh Ginger Juice
1 - 2 Cups Brussel Sprouts,	1 Small Rutabaga, Diced
-Quartered	Soy Sauce
2 Or 3 Bay Leaves	1 Turnip, Diced
1 Leek, Sliced Lengthwise,	¼ Cup Fresh Parsley, Minced
-Rinsed, And Diced

Preheat oven to 350 F. Lightly oil a deep casserole dish. Combine lentils and vegetables and spoon into the dish. Insert bay leaves deep into mixture and gently add water and ginger juice. Cover and bake until lentils are tender, about 45 min. adding water midway through the cooking if necessary. Remove casserole from the oven and stir in a little soy sauce. Cover and return to oven for 10 min. Remove cover and return to the oven for 5 to 10 min. to allow the casserole to set. Stir in parsley and serve hot.