Mixed vegetable lentil bake

Ingreients 1 3/4 cups red lentils 4 rashers lean bacon, grilled olive oil spray 1 onion, finely chopped 3 cups raw mixed vegetables such as carrots, cabbage and leek, diced 4 cups fresh spinach 400g can diced tomatoes with garlic and herbs 1 cup vegetable stock made with 1 teaspoon stock powder and 1 cup water 1/2 cup freshly grated reduced-fat cheddar cheese 1/2 cup freshly grated parmesan cheese Instructions Step 1 Cook lentils in boiling water until tender. Meanwhile, grill bacon then cut in small pieces. Drain and place in a lightly greased ovenproof dish. Preheat oven to 190°C. Step 2 Heat a large non-stick frying pan with oil spray and cook onion until softened. Add some more oil spray and cook the first lot of vegetables for 3-4 minutes. Step 3 Add to lentils and toss to mix. Stir in spinach with chopped tomatoes and vegetable stock. Add bacon. Toss lightly to mix. Season to taste. Step 4 Sprinkle with cheeses and bake for about 15 minutes until lightly golden. Serve garnished with fresh parsley if preferred.