Lentil and Barley Oven Baked Casserole

Ingredients

• 2 Tbsp canola oil, divided (30 mL)
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme leaves (5 mL)
• 1/4 tsp hot pepper flakes (1 mL)
• 1/2 cup each pearl barley and green lentils (125 mL)
• 3 cups hot low sodium vegetable broth (750 mL)
• 1-19 oz can petite cut stewed tomatoes (540 mL)
• 2 Tbsp tomato paste (30 mL)
• 1/2 cup whole wheat fresh breadcrumbs (125 mL)
• 1/4 cup crumbled feta (optional) (60 mL)
• 2 Tbsp chopped fresh parsley (30 mL)