Lentil Vegetable Casserole


  • 250 g organic orange/brown lentils
  • 1 bay leaf
  • 2 lemons, juiced
  • sea salt
  • freshly ground black pepper
  • 1 parsley
  • 1 large onion
  • 2 cloves garlic
  • 3 carrots
  • 3 leaks
  • ½  celery
  • 1 red and one yellow pepper
  • tamari for taste
  • vegetable broth


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 till the lentils are soft. Add lemon juice and set 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