Persian Red Lentil Casserole with Vegetables

45 mins active prep time, 6 servings, $4.56

Showcasing Persian red lentils and olives in the same dish, this vegetarian casserole has a wonderful Mediterranean flavour, is filling and also tastes delightful as leftovers (if there’s any left!).

This recipe is from 'Feel Good Food' by Tony Chiodo, published by Hardie Grant Books, $4.

See full recipe at

Photography © Chris Chen


  • 1 red onion, cut into wedges
  • 2 garlic cloves, crushed
  • 1 carrot, sliced on the diagonal
  • 2 teaspoons thyme leaves
  • 1 celery stalk, sliced on the diagonal
  • 200g sweet potato, sliced on the diagonal
  • 1 cup dried persian red lentils
  • 5 cups vegetable stock
  • 2 bay leaves
  • 8 pitted black olives, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

See the full cooking method at

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