Lentil & spinach casserole

8oz red lentils                            
 1 pint water
 2lb Spinach (frozen is great)              
 8oz peeled tomatoes (or small can drained)
 3oz fat free youghurt to cover
 
 Preheat the oven to 190C, Gas mk 5, 375F
 Cook the lentils until soft
 Cook the spinach until tender
 Drain any excess liquid from the lentils and spinach. Season the spinach with
 sea salt and freshly ground black pepper
 Spread the spinach over the base of an ovenproof dish. Arrange the sliced
 tomatoes on top. Pour the lentils over the tomatoes and spread to the edge of
 the dish. Top with non fat yogurt to cover the lot.
 Bake in the oven for approx. 35 minutes.
 
 This is great with steamed new potatoes or noodles.