Brown lentil casserole with vegetables & thyme
Chunky celery, carrot and leek bulk up this earthy lentil casserole - comfort on a plate.
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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
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