Brown Lentil Casserole
Recipe from Autumn 2015 issue of True Natural Health
2 cups red lentils
20g butter or butter alternative
2 tbsp 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 vegetable stock
1 garlic clove, peeled
2 bay leaves
2 large handful chopped parsley
Place butter, olive oil, celery, carrot and leek in a large saucepan and fry the vegetables until they are soft (approx.. 6 – 7 mins). Add thyme and stir 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 sea salt or Himalayan salt and pepper, stir in the parsley and add a squeeze of lemon.