Lentil &Amp; Spinach Casserole
Yield
4 servingsPrep
15 minCook
35 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8oz | red |
lentils, red (masoor dal)
|
*
|
| 1 | pint |
water
|
*
|
| 2lb | Spinach |
spinach
|
*
|
| 8oz | peeled |
tomatoes
peeled |
*
|
| 3oz | fat |
yogurt, non-fat
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
lentils, red (masoor dal)
|
*
|
||
| 473 | ml |
water
|
*
|
|
spinach
|
*
|
||
|
tomatoes
peeled |
*
|
||
|
yogurt, non-fat
|
* |
Directions
This is great with steamed new potatoes or noodles. Preheat the oven to 190C, Gas mk 5, 375℉ (190℃) 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.
