Red lentil casserole

Ingredients for 4 servings:

• 125 g lentils, red
• 125 g couscous or bulgur
• 3 bell peppers
• 1 onion(s)
• 1 zucchini
• 125 g cheese, grated
• 1 garlic clove(s)
• 500 ml vegetable stock
• 1 can of chopped tomatoes, approx. 400 g or 3 – 4 fresh tomatoes
• turmeric
• Garam Masala
• Oregano, dried
• possibly marjoram
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Finely chop the onion, bell pepper, zucchini, and garlic and fry in a little olive oil. Add the lentils and fry briefly. Then add the vegetable stock and simmer until all the ingredients are soft, about 15 minutes. Add the canned tomatoes. Now add the garam marsala, turmeric, and oregano. Turn off the heat and add the couscous to the vegetables. It should swell for 5-10 minutes. Transfer the mixture to a baking dish, sprinkle with cheese, and bake for 10 minutes at 150°C (top/bottom heat). If you’re in a hurry, I stir in the cheese in the pan.