Lentil And Potato Casserole

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This warming vegetable dish can be enjoyed as a meal or as a side. Play with the flavours and you can turn this in to a curry casserole (add curry powder instead of italian herbs) or try moroccan spices, cajun spices or hungarian spices... All delish! ------

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Steps

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Soak lentils in a bowl of cold water for at least 30 minutes.

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Drain water and cook lentils for 20 minutes in boiling water.

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Drain lentils and put aside.

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Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.

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Saut onions in the oil until transparent.

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Add the potatoes , tomato paste and herbs and saut for 3 minutes.

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Add the tomatoes , lentils and stock and cook a further 10 minutes.

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Transfer to a casserole dish and place the roasted fennel just under the surface.

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Bake in a moderate oven 180 degrees for 30 minutes.

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Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.

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Ingredients

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dried brown lentils, fennel bulbs, cooking spray, olive oil, white onion, white potatoes, italian herb seasoning, tomato paste, whole tomatoes, vegetable stock