Ingredients
- 2 cups of brown lentils
- 20g butter/nuttelex
- 2 tbsp of olive oil
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 leek, white part washed and finely chopped
- 5-6 thyme sprigs
- 2 cups of vegetable stock
- 1 garlic clove, peeled
- 2 bay leaves
- 2 large handful of chopped parsley
- 1/2 lemon
Brown lentil casserole with vegetables & thyme
Method
If using brown lentils, soak in cold water for 1 hour then drain.
Place the butter, olive oil, celery, carrot and leek into a large saucepan and fry with vegetables until they are soft (approx. 6-7 minutes).
Add the thyme and stir the ingredient well to combine.
Add the lentils, then pour in enough stock to cover the vegetables.
Add the garlic clove and bay leaves and bring everything to the boil, then reduce the heat and simmer for about 20 minutes or until the lentils are cooked.
To serve, season with salt and pepper, stir in the parsley and add a squeeze of lemon.
Submitted byKatinka Day
Tips and Tricks
If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.
No need to throw out your celery leaves – they are great in salads, stews and soups and add a refreshing celery taste to juices and smoothies.
Look for small leeks with crisp green tops. Trim the tops and store in a sealed plastic bag in the crisper for one week.
