Description
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! ——
Ingredients
- Dried Brown Lentils
- Fennel Bulbs
- Cooking Spray
- Olive Oil
- White Onion
- White Potatoes
- Italian Herb Seasoning
- Tomato Paste
- Whole Tomatoes
- Vegetable Stock
Instructions
- 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
- Saut onions in the oil until transparent
- Add the potatoes, tomato paste and herbs and saut 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