45 mins active prep time, 6 servings

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 & quantities - included in delivery

- 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

Ingredients (pantry items)

- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper


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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.