Puy lentil casserole with balsamic vinegar

We have been making variations of this for years. Lentils are low GI, so less impact on insulin levels than other more processed foods.

Eating low carb can lead to more meat consumption. Just because meat is good for you does not mean that it has stopped damaging the environment. This meal is a tasty and satisfying meat free one.

Ingredients

200g Puy lentils
1 litre vegetable stock - Marigold powder is good
3 carrots, peeled and finely chopped
1 onion, peeled and finely chopped
4 sticks of celery, finely chopped
1 tbsp of balsamic vinegar
Oil for cooking

Method

Cook the vegetables for about 30 minutes in some oil over a medium heat. Stir it now and then to make sure it does not stick and leave the lid on to keep the steam in.
Next add the lentils and stock. Bring to the boil and cook until the lentils are tender - this varies by the exact type of lentil, but expect about 30 minutes.
Using a stick blender blend about half of the lentils in the pot. Add the balsamic vinegar and give everything a good stir.
I serve this with a rocket salad with tomatoes, toasted pine nuts and a balsamic and mustard vinaigrette. Grate plenty of parmesan on top of the lentils.