French Puy Lentil & Roasted Vegetable Casserole

Ingredients

• 250 g Puy lentils
• 2 courgette
• 1 aubergine
• 400 g tinned chopped tomatoes
• 1 onion
• 4 garlic cloves
• 5 g fresh thyme
• 1 tbsp red wine vinegar
• 600 ml vegetable stock
• 3 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C. Chop the courgette and aubergine into chunks, toss with 2 tbsp olive oil and roast for 20 minutes until golden.

2. 2

   Meanwhile, rinse the lentils. Dice the onion and crush the garlic.

3. 3

   Heat the remaining oil in a large casserole pot. Fry the onion for 6 minutes, then add garlic and thyme. Cook for 2 minutes.

4. 4

   Add the lentils, chopped tomatoes and stock. Bring to the boil, then reduce heat and simmer for 20 minutes.

5. 5

   Stir in the roasted vegetables and red wine vinegar. Cook for a further 5 minutes until lentils are tender.

6. 6

   Season well and serve in deep bowls with crusty baguette.