This one took a bit longer than I thought it would – or rather, I started it later than I should have and we didn’t end up eating till late. Mehul tried it, and for not liking lentils, he actually rated it a 4. Nick gave it a 4. I thought it was more of a 3 – I don’t know that I’d make it again without tweaking or boiling the lentils a bit longer to start. Actually, I take that back – I’d make it again and could see the 4, but I’d have to be in the mood for it.

Lentil Vegetable Bake
Ingredients:
8 ounces lentils
1 large onion, chopped
3 cloves garlic, minced
8 ounce package mushrooms, sliced
1 zucchini, sliced in half, and then into slices
½ tablespoon thyme
½ tablespoon coriander
½ tablespoon basil
freshly ground black pepper
¼ cup spaghetti sauce
2 cups vegetable or chicken broth
1 slice wheat bread, ground into breadcrumbs

Method:
Heat the oven to 375F. Grease a small casserole dish with cooking spray.

Put the lentils and broth in a pan and boil it. Skim off the froth. Cover and simmer for twenty minutes.

Saute the onions, garlic, zucchini and mushrooms until soft.

Drain the lentils, reserving the cooking liquid.

Add the lentils, spices and the spaghetti sauce to the pan along with half of the bread crumbs and 1/4-1/2 cup of lentil cooking liquid and mix it all up.

Put the mixture into the prepared pan and sprinkle the rest of the bread crumbs on top. Bake for thirty minutes and eat it hot or cold.

Source: Colleen | (Servings: 3)