Lentil And Potato Casserole - cooking recipe

Ingredients

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

Preparation

Soak lentils in a bowl of cold water for at least 30 minutes.
Drain water and cook lentils for 20 minutes in boiling water.
Drain lentils and put aside.
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.
Saute onions in the oil until transparent.
Add the potatoes, tomato paste and herbs and Saute for 3 minutes.
Add the tomatoes, lentils and stock and cook a further 10 minutes.
Transfer to a casserole dish and place the roasted fennel just under the surface.
Bake in a moderate oven 180 degrees for 30 minutes.
Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
Note: Cooking time can be reduced by using canned lentils.