Mediterranean Lentil Casserole

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READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Drain the chickpeas and add to the casserole, then cook for 5 more minutes or until the lentils are tender.
  • Season the casserole with black pepper and serve in warmed bowls with a sprinkling of chopped fresh parsley.
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