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Lentil and Chickpea Casserole

Serves 4 Costs 4.00 per recipe Costs 1.00 per serving Takes 20 mins to cook Takes  10 mins to prepare Vegetarian 2 5 a day portions


Low fat cooking spray
1 red onion, sliced thinly
2 garlic cloves, crushed
2 celery sticks, chopped
1 tsp cumin seed
400g can cherry tomatoes
400g can green lentils, drained
400g can chickpeas, drained
1 vegetable stock cube
150ml boiling water
150g  young leaf spinach
1 tablespoon freshly chopped parsley


Lightly coat a large lidded non stick saucepan with low fat cooking spray. Heat until hot. Add the onion and fry for 3 minutes. Add the garlic, celery and cumin and continue cooking in the onions juices for 3 minutes to soften the vegetables.

Add the tomatoes, lentils and chickpeas with the stock cube and water. Bring to the boil, cover and simmer for 10 minutes.

Stir in the spinach and cook for a further 2 - 3 minutes until the spinach has wilted. Serve hot with a sprinkle of parsley on top.

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