Vegan Tomato & Lentil Casserole

Ingredients:

• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup bread crumbs
• 1 tablespoon olive oil

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pot, combine lentils and vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until onion is translucent.
4. Add bell pepper and spinach to the skillet, cooking until spinach is wilted.
5. Stir in the cooked lentils, diced tomatoes, oregano, basil, salt, and pepper. Mix well.
6. Transfer the mixture to a baking dish and top with bread crumbs.
7. Bake in the preheated oven for 25-30 minutes until the top is golden brown.
8. Let it cool for a few minutes before serving.