• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Brown lentil casserole with vegetables & thyme



    • 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

    Brown lentil thumbnail


    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 by
    Katinka 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.

    Brown lentil casserole with vegetables & thyme was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe