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Lentil Vegetable Casserole


  • 250 g organic orange/brown lentils
  • 1 bay leaf
  • Vegetable broth
  • 2 lemons, juiced
  • Unrefined salt to taste (remember that vegetable broth and tamari both may have salt in them)
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • Tamari to taste
  • 3 carrots, cubed
  • 3 leeks, chopped
  • ½ a stick of celery, chopped
  • 1 each of red and yellow peppers, chopped
  • Freshly ground black pepper
  • 1 stem parsley, chopped


Cook the lentils and the bay leaf in a pot of water, using about 3 times the volume of vegetable broth.

Add more broth if needed and cook until the lentils are soft. Add lemon juice and keep aside. Add salt as needed.

Sauté the garlic, onions in tamari and add the vegetables. Cook and add to the lentils and top with black pepper and chopped parsley.

Serves 4-6


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