Lentil and Vegetable Casserole

Ingredients:

• 3/4 cup red lentils
• 3/4 cup brown lentils
• 1 tbsp oil
• 1 leek, sliced
• 1 clove garlic, crushed
• 1 tsp ground paprika
• 1 tsp ground oregano
• 3 celery sticks, sliced
• 3 zucchini, thickly sliced
• 1 green capsicum, cubed
• 1 small eggplant, cut into 2cm cubes
• 2 small (250g) potatoes, cut into 1cm cubes
• 1 cup vegetable stock
• 425g canned tomatoes, chopped
• 2 tbsp tomato paste

Method:

1. Soak lentils in cold water for 2 hours, then rinse and drain well.
2. Preheat the oven to moderate 180C. Heat oil in frying pan; add the leek and garlic and cook for 3 minutes or until soft.
3. Add the ground paprika and oregano and cook for 2 minutes or until fragrant.
4. Place in a 10-cup capacity casserole dish along with the celery, zucchini, capsicum, eggplant, potatoes, vegetable stock, canned tomatoes and tomato paste.
5. Cover and cook casserole for 90 minutes, stirring occasionally.
6. Season well with salt and pepper.