Mediterranean Lentil Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.