Lentil Casserole

Easy Lentil Casserole

Bone Broth is a great way to add flavour to your meals without the need to add salty stock cubes. 

Ingredients:

• 225g of brown lentils
• 50mls of olive oil
• 2 cloves of garlic
• 1 onion, sliced.
• 1 large carrot
• tablespoon of dried oregano
• 2 bay leaves
• teaspoon of dried rosemary
• 1/2 jar of Spear and Arrow beef bone broth
• 1 tablespoon of tomato puree
• 1 tablespoon of red wibe vinegar
• Salt and pepper
• 1 litre of water

lentils are a cheap store cupboard ingredient which can be used easily for a filling meal.

Risotto turns out to be a friend, a scheduled, provocative, savoury, butter and cheese loaded friend that is a pleasure to make and eat.”

Method:

1. Simmer Lentils in a saucepan for 10 mins then strain.
2. Add c. 50ml  olive oil to a heavy bottom pan on medium heat. When hot, add the garlic, cook for 1-2 minutes, then add carrot, stir regularly until soft.
3. Once the veg are done, add your in lentils 1 litre of water 1/2 jar of beef bone broth, oregano, rosemary and bay leaves and simmer for 10 mins stirring regularly.
4. Next, add the tomator puree salt and pepper and  simmer for another 30-40 mins adding water if needed.  
5.  when the lentils are coooked drizzle over red wine vinegar before serving with crusty bread

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