Lentil And Potato Casserole

1. 1

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

2. 2

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

3. 3

   Drain lentils and put aside.

4. 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. 5

   Saute onions in the oil until transparent.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Bake in a moderate oven 180 degrees for 30 minutes.

10. 10

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

11. 11

    Note: Cooking time can be reduced by using canned lentils.

* Per serving · 4 servings · Values may vary.