Couscous and Lentil Casserole

Very filling, easily adaptable casserole with every vegetarians stalwart lentils.

Ingredients

2 cups lentils, washed
2 large onions, chopped
6 plum tomatoes, peeled and chopped
garam marsala
salt, to taste
cayenne pepper, to taste
couscous
breadcrumbs

Method

Cook the lentils by packet instructions.

Saute the onions until almost translucent, then add the tomatoes and spices and cook for 10 minutes.

Combine with the cooked lentils and couscous, put into casserole, sprinkle breadcrumbs and bake for 20 minutes at 350 (F).

You can add garlic to this, or a squeeze of lime juice, too. Any leftover sweetcorn or a carrot could be added too.
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