Lentil And Potato Casserole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 200 g dried brown lentils
• 3 medium fresh fennel bulbs, quartered
• cooking spray
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 large waxy potatoes, diced
• 1 tablespoon italian herb seasoning
• 1 tablespoon tomato paste
• 1 (425 g) can whole tomatoes
• 1 cup vegetable stock

Recipe

• 1 soak lentils in a bowl of cold water for at least 30 minutes.
• 2 drain water and cook lentils for 20 minutes in boiling water.
• 3 drain lentils and put aside.
• 4 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.
• 5 sauté onions in the oil until transparent.
• 6 add the potatoes, tomato paste and herbs and sauté for 3 minutes.
• 7 add the tomatoes, lentils and stock and cook a further 10 minutes.
• 8 transfer to a casserole dish and place the roasted fennel just under the surface.
• 9 bake in a moderate oven 180 degrees for 30 minutes.
• 10 serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
• 11 note: cooking time can be reduced by using canned lentils.