Lentil Casserole

A tasty and easy main meal.


  • ½ cups brown/green lentils. Soak lentils for 4 hours in cold water.
  • 1 onion – chopped
  • 3 cloves garlic
  • ½ teaspoon chilli flakes or 2 teaspoons mixed herbs
  • 2 tblsp tamari (soy source)
  • 2 400g cans of tomatoes or 8 fresh tomatoes
  • 3 tblsp tomato paste
  • sesame seeds
  • nutritional yeast
  • chopped parsley


  • 5 potatoes cut into chunks
  • 2 carrots, sliced
  • ½ broccoli or cauliflower cut into florets.
  • Other vegetables may be used such as pumpkin, sweet potato or cabbage.


  • Drain lentils.
  • Place lentils in large pan and cover with water.  Bring lentils to boil then simmer 15- 20 minutes until soft.  Strain in a sieve and put aside.
  • Whilst lentils are cooking, heat oil in large pan and cook onion and garlic in a small amount of water until softened.  Add chilli flakes or herbs and cook for 2 mins.
  • Add cooked lentils, tomatoes, tomato paste and tamari. Gently heat lentil mixture.
  • Steam potatoes, carrots, broccoli / cauliflower until just cooked. Add to lentil mixture.
  • For a special occasion, you can serve in a serving dish. Sprinkle with nutritional yeast and sesame seeds.
  • Garnish with parsley.
  • Serves 4 – 6 people.

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