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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 728.69 Kcal (3051 kJ) | ||
| Calories from fat | 66.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Sodium | 21010.48mg | 875% | |
| Potassium | 918.73mg | 20% | |
| Total Carbs | 128.69g | 43% | |
| Sugars | 9.15g | 37% | |
| Dietary Fiber | 8.41g | 34% | |
| Protein | 12.92g | 26% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 511.5mg | 2842% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 264.52 Kcal (1107 kJ) | ||
| Calories from fat | 24.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 11% | |
|---|---|---|---|
| Sodium | 7627mg | 875% | |
| Potassium | 333.51mg | 20% | |
| Total Carbs | 46.71g | 43% | |
| Sugars | 3.32g | 37% | |
| Dietary Fiber | 3.05g | 34% | |
| Protein | 4.69g | 26% | |
| Vitamin C | 3.5mg | 16% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 185.7mg | 2842% | |
| Calcium | 15.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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