Mediterranean Lentil Casserole
Cooking time: 30 mins
Preparation time: 20 mins
Serves: 4
Vegetarian: Yes
Ingredients:
- 175g Puy Lentils
- 1 chilli,seeds removed and chopped finely
- 50g Sun Dried Tomatoes, rinsed and roughly chopped
- 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
How to cook it:
- 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
- Add the Sun Dried Tomatoes, carrots and celery and cook together for a further 2-3 minutes
- 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
- 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
- Serve with fresh garlic bread