Mediterranean Lentil & Quinoa Gratin

Directions

1. Preheat oven to 400˚F (200˚C). Heat oil in a large sauté pan, add onions and cook on medium heat until golden. Add zucchini, pepper, kale, and cook on medium-high heat until tender and most of the liquid has evaporated.
2. Add drained tomatoes, sundried tomatoes, and oregano and cook for another 3-4 minutes. Stir in lemon juice, lentils, quinoa, grated cheese, and season with salt and pepper.
3. Spread mixture out in a lined or buttered 10x10 baking dish and sprinkle with panko crumbs and feta cheese. Bake in the oven for 10-12 minutes, or set the oven to broil to toast the crumbs and cheese.
4. Remove from oven, allow to sit for 5 minutes before serving.