Tuscan Lentil and Quinoa Bake

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup quinoa, rinsed
• 1 can diced tomatoes, 14.5 oz
• 2 cups zucchini, diced
• 2 cups eggplant, diced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   In a large pot, combine the lentils and quinoa with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.