Mediterranean Lentil Casserole

  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)

Another recipe

Switch theme