Easy Cheesy Lentil Bake

Easy Cheesy Lentil Bake
Lesley Ann Presbury

1 large or 2 small onions
2 tbs of olive oil
2 cloves of Garlic
1/2 tsp Mixed herbs
1 red and 1 yellow pepper
2-4 carrots depending on size
1/2 small can of tomato paste
1 can chopped tomatoes
1 and 1/3 cups of lentils
1 can sweet corn
1 pint of vegetable or chicken stock
Lots of grated cheese

Heat oil in a fairly large pan and cook chopped onion and garlic.

After a few minutes add the chopped peppers (you can have them as big or as small as you like I personally like them fairly small) and carrot (again cut them as you like, I grate mine). Cook on low heat for about 5 minutes.

Add the can tomatoes, tomato paste, stock, herbs and lentils and bring to the boil and simmer for about 20 minutes adding the corn at the end and cooking for a further 5 minutes.

Transfer to an oven proof dish and top with lots of grated cheese and place in a oven 400 or broil until the cheese is melted and bubbling.

This makes a good 8 servings and is great served over baked potatoes and is more yummy that it sounds I promise you.

The main dish freezes very well so just add the cheese once it has defrosted.