Mediterranean Lentil Casserole

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 sun- dried chili, deseeded and finely chopped
• 3 garlic cloves, peeled and chopped
• 50 g sun-dried tomatoes, rinsed and roughly chopped
• 1 large carrot, trimmed, peeled and diced
• 2 sticks celery, trimmed and chopped
• 6 ounces puy lentils
• 18 fluid ounces vegetable stock
• 1 (400 g) can chopped tomatoes
• 1 (400 g) can chickpeas
• fresh ground black pepper
• handful fresh parsley, roughly chopped

1. Heat the oil in a large flameproof casserole dish, add the onion and cook over medium heat until softened. Stir in the chilli and garlic and cook for 1 minute, then add the sun-dried tomatoes,carrot and celery and cook for a further 2-3 minutes.
2. Meanwhile, put the Puy lentils into a sieve and rinse under running cold water. Add to the pan with the stock and chopped tomatoes, cover with a lid and simmer for 20 minutes.
3. Drain the chickpeas and add to the casserole, then cook for 5 more minutes or until the lentils are tender.
4. Season the casserole with black pepper and serve in warmed bowls with a sprinkling of chopped fresh parsley.

olive oil, red onion, chili, garlic, tomatoes, carrot, celery, puy lentils, vegetable stock, tomatoes, chickpeas, fresh ground black pepper, handful fresh parsley

Taken from www.food.com/recipe/mediterranean-lentil-casserole-183772 (may not work)