- 1 3/4 cups red lentils, rinsed
- 1 onion, finely chopped
- 3 cups mixed vegetables, diced(in this pic, I used fresh Green Capsicum, Carrots & purple cabbage)
- 4 cups fresh spinach
- 4 fresh tomatoes
- 2 small cans of tomato paste
- garlic and herbs
- Himalayan salt & pepper
- 1/2 cup grated reduced-fat cheddar
Preheat oven to 190°C. Place lentils in a saucepan of boiling water and cook for 20–25 minutes. Drain and place into a lightly-oiled baking dish.
Meanwhile, spray a large frying pan with oil(used coconut oil) and cook onion for 3–4 minutes, until softened. Spray pan with a little more oil and add mixed vegies. Cook for 3–4 minutes. Stir through spinach, tomatoes, garlic & herbs. Cook for further 2 minutes.
Add vegetables to baking dish with lentils and toss to mix..
Sprinkle with cheddar and bake for 15-25 minutes, or until golden.
Serve with salad.
(Originally from Healthy Food Guide – with Passie’s spin on recipe