Persian red lentil and olive casserole

Persian red lentil and olive casserole

By
From
Feel Good Food
Serves
6
Photographer
Chris Chen

This red lentil recipe was given to me by a dear friend, Jane Seymour of Mount Zero Olive Company. Showcasing Persian red lentils and olives in the same dish, it has a wonderful Mediterranean flavour, is filling and also tastes delightful as leftovers (if there’s any left!).

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
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 or chicken stock
2 bay leaves
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
8 pitted black olives, sliced

Method

  1. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat, add the onion and garlic and sauté for 3 minutes, or until softened. Add the carrot, thyme, celery and sweet potato, and sauté for 5 minutes, or until slightly brown and softened. Add the lentils, stock and bay leaves. Cover the pan, reduce the heat to low and simmer for 30 minutes, or until the lentils are cooked. Season with the sea salt and freshly ground black pepper and stir through the sliced olives and remaining oil.
  2. Serve the lentils over some steamed millet or with a slice of toasted sourdough.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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