Lentil &Amp; Spinach Casserole

Five ingredients, no fuss, and packed with protein. This vegetarian casserole layers cooked spinach on the bottom, sliced tomatoes in the middle, and soft red lentils on top, all blanketed with nonfat yogurt that bakes into a tangy, lightly browned crust.

Red lentils break down as they cook, creating a thick, creamy layer that holds everything together. The spinach underneath wilts into a savory bed, and the tomato slices add pops of acidity between the layers. Season the spinach well with salt and pepper before layering. It’s the only seasoned component, so it needs to carry its weight.

The yogurt topping is where this gets interesting. It sets slightly in the oven, almost like a light béchamel, giving the casserole a creamy finish without any added fat. Serve this alongside steamed new potatoes or buttered noodles for a complete meal.

Chef Tips

• Cook the lentils until fully soft and thick. Undercooked lentils won’t hold the layers together and the casserole falls apart when served.
• Drain both the spinach and lentils well before layering. Excess liquid makes the casserole watery instead of sliceable.
• Spread the yogurt all the way to the edges of the dish so it seals in the moisture during baking.
• Let it rest 10 minutes after baking before serving for cleaner portions.

Variations

• Add a layer of sauteed onions and garlic between the spinach and tomatoes for more depth.
• Sprinkle cumin and turmeric into the lentils for an Indian-inspired version.
• Top with a thin layer of grated cheese instead of yogurt for a richer, more indulgent finish.