Mediterranean Lentil Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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 |
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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