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 cooked.com.au

Photography © Chris Chen

Ingredients

• 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 cooked.com.au.