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Vegetarian Lentil Casserole


1 x 500g box of dried green lentils (La Cave)

1-2 red onions sliced

2 red capsicum cubed

2 large stalks celery sliced

2 carrots finely cubed

3 garlic cloves finely chopped

2 x 400g chopped tomatoes (La Cave)

3 cups vegetable stock

2 teaspoons herbes de provence (La Cave)

Salt & Pepper

Fresh Parsley

Parmesan (La Cave)

Sour cream (optional)


Add olive oil in a pan with onion, capsicum, celery and carrot. Cook on medium heat for a few minutes until vegetables are softened.

Add Lentils and herbes de provence and combine with the vegetables. Add salt and pepper to season.

Add chopped tomatoes and chicken stock. Cook on a medium heat for approx 30-40 minutes until Lentils are fully cooked. Turn down heat toward the end if the liquid is nearly absorbed and lentils aren't quite fully cooked.

Serve with some more fresh parsley, sourcream and parmesan.

You can bulk up this meal by adding some cooked sausages towards the end of cooking to absorb some of the flavours. You can even cook the sausages in the lentils but you will need to cut into slices before cooking and you may need a bit more liquid to the mix. 



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