Vegetarian Greek Lentil Casserole with Bell Peppers and Feta

RECIPE BY

 Kalyn’s Kitchen

Ingredients

• 1 cup brown lentils (picked over and rinsed if needed, lentils that come in a package often don’t need to be rinsed)
• 1 onion (large, chopped small)
• 2 tsps minced garlic (or more)
• 11/8 cups vegetable stock (or broth, canned vegetable broth is fine here)
• 1 bay leaf
• 1/2 tsp ground black pepper (fresh)
• 1/2 tsp oregano (Greek)
• 1 tsp greek seasoning (You can make your own Greek Seasoning if you don’t have any, or just use the spices in that mix that you do have. I like Greektown Billygoat Seasoning from The Spice House.)
• 141/2 ozs stewed tomatoes (drained and slightly mashed)
• 1 green bell pepper (seeds removed and finely chopped)
• 1 red bell pepper (seeds removed and finely chopped)
• 3/4 cup crumbled feta cheese