pages

Translate

Saturday, March 21, 2015

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.

No comments:

Post a Comment