Vegetable bake

• 2 tins tomatoes
• 1 cup vegetable stock
• 1 1/4 cups red lentils
• 1 tsp pepper sauce
• 1/4 cup olive oil
• 185 grams broccoli florets
• 2 large carrots sliced
• 1 large leek trimmed and sliced
• 2 cloves garlic crushed
• 1 red pepper sliced
• 3 zucchini sliced
• 75 grams grated cheese
• 1 cup fresh breadcrumbs

1. Put tomatoes and lentils in a pot. Bring to boil and simmer for 20 minutes
2. Add sauce
3. Stir fry in oil the broccoli, carrots and leek for 3 minutes
4. Add zucchini, garlic and pepper, fry another 3 minutes
5. Spoon vegetable mixture into large dish
6. Pour over lentil and tomato mixture
7. Combine breadcrumbs and cheese and sprinkle over
8. Bake 30 minutes until golden brown