Total Time
45mins
Prep 15 mins
Cook 30 mins

Most of our friends are into healthy eating so I am always on the look out for something healthy but yummy as well. I got this recipe from Hello magazine. This dish is ideal for non meat- eaters, its easy to prepare and its packed with nutritious and flavourful vegetables.

Ingredients Nutrition

Directions

  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.

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