1 Tbsp Olive oil
1/2 Onion, chopped
1 Carrot, chopped small
1 Stalk of celery, chopped small
2 Cloves of garlic, minced
1 Tsp Fresh thyme
Approx 175g/6oz Mushrooms, chopped
6 Sun-dried tomatoes, rehydrated and chopped
1 Tbsp Balsamic vinegar
1/4 Cup Red wine OR Vegetable broth
1/2 400g/14oz Can Chopped tomatoes
3/4 Cup Cooked lentils
3/4 Cup Cooked chickpeas
Salt and pepper
Chopped fresh parsley (optional)
- Warm the olive oil in a medium-large pan over medium heat. Add the onion, carrot and celery and cook, stirring for approx 10 minutes, or until softened. Add the garlic and thyme and cook for a further minute.
- Add the mushrooms, sun-dried tomatoes and balsamic vinegar and cook for 5 minutes, stirring from time to time.
- Add the vegetable broth and tomatoes, turn up the heat and then allow to simmer for 10 minutes. Add the lentils, chickpeas and plenty of salt and pepper and simmer for 5 more minutes until the beans are warmed through.
- Serve over pasta, mashed or baked potatoes or with crusty bread.