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cooking: 30 mins
preparation: 20 mins
serves: 4
vegetarian: Yes
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Mediterranean Lentil Casserole |
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A quick casserole that bursts with Mediterranean flavours and ideal for vegetarians. |
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Ingredients:
* 175g Puy Lentils
* 1,seeds removed and chopped finely Sun Dried Chillies
* 50g, rinsed and roughly chopped Sun Dried Tomatoes
2 tbsp olive oil
1 medium red onion
3 garlic cloves, finely chopped
1 large carrot, cut into small dice
2 stalks of celery, chopped
500ml vegetable stock
400g can chopped tomatoes
400g can chickpeas
handful parsley, chopped
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HOW TO COOK IT |
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1.Heat the oil in a large flameproof casserole dish, add the onion and cook over a medium heat until softened. Stir in the chilli and garlic and cook for 1 minute.
2.Add the sun dried tomatoes, carrots and celery and cook together for a further 2-3 minutes.
3.Put the puy lentils into a sieve and rinse under cold water. Add to the pan with the stock and canned tomatoes, cover and simmer for 20 minutes.
4.Drain the chickpeas and add to the casserole, cook for 5 minutes or until the lentils are tender. Season with black pepper and add the fresh parsley.
5.Serve with fresh garlic bread |
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