Categories: Casserole, Main Dish, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 1/2 cups vegetable stock
• 3/4 cup brown lentils, picked over and rinsed
• 1 (14 1/2 ounce) can whole tomatoes, chopped and include juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon curry powder (or more to taste)
• 1/2 teaspoon salt
• fresh ground pepper
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1/4 cup fresh grated parmesan cheese

Directions

1. Add the oil to a saucepan over medium heat; let oil get heated.

2. Add in onion, bell peppers, and garlic; stir/saute for 5 minutes or until tender.

3. Stir in stock, lentils, tomatoes, seasonings, and broccoli; cook, uncovered, 5 minutes.

4. Transfer mixture to a 2 1/2 quart casserole dish that has been coated with cooking spray.

5. Sprinkle w/ parmesan cheese; cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed.

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