Lentil & Spinach Casserole

8oz red lentils
1 pint water
2lb Spinach (frozen is great)
8oz peeled tomatoes (or small can drained)
3oz fat free youghurt to cover

Preheat the oven to 190C, Gas mk 5, 375F
Cook the lentils until soft
Cook the spinach until tender
Drain any excess liquid from the lentils and spinach. Season the spinach with
sea salt and freshly ground black pepper
Spread the spinach over the base of an ovenproof dish. Arrange the sliced
tomatoes on top. Pour the lentils over the tomatoes and spread to the edge of
the dish. Top with non fat yogurt to cover the lot.
Bake in the oven for approx. 35 minutes.

This is great with steamed new potatoes or noodles.