Smoky Chipotle Lentil & Eggplant Bake

Ingredients

• 2 Tbsp (30 mL) olive oil
• 1 cup (250 mL) yellow onion, small dice
• 2 Tbsp (30 mL) garlic, minced
• 1 cup (250 mL) red bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 cup (250 mL) whole red lentils, dry
• 4 cups (1 L) vegetable broth
• 1 Tbsp (15 mL) tomato paste
• 1 tsp (5 mL) dried oregano
• ½ tsp (2 mL) smoked paprika
• ½ tsp (2 mL) black pepper
• ¼ cup (60 mL) cilantro, minced
• 1 cup (250 mL) ricotta cheese
• ¼ cup (60 mL) grated Parmesan cheese (optional)
• ¼ cup (60 mL) flat leaf parsley, minced