Mediterranean Lentil Casserole - cooking recipe

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

Preparation

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.