Vegetarian Lentil And Spinach Bake Recipe

Name: Vegetarian Lentil and Spinach Bake
Prep time: 20 min
Cook time: 1 h
Total time: 80 min
Cuisine: Fusion
Ingredients: 50 g Italian Basil Leaves; 400G Chtoura White Beans In Brine; 1 pack (1 kg) 921 Everyday Long Grain Rice; 200 g Orange Carrot (Gajar); 100 g Sambar Onion Peeled; 250 g Spinach - Chopped; 250 g Spring Onion; 100 g Garlic - Single Clove; 500 ml Bertolli Extra Virgin Olive Oil; 200 g Old Hill Parmesan Cheese; 250 ml Coco Mama Coconut Milk; 75 g On1Y Whole Black Pepper; 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar; 250 g Vistevia Sugar Free Tomato Sauce

Fusion cuisine

Vegetarian Lentil and Spinach Bake recipe

About this recipe

This hearty and diabetic-friendly vegetarian bake combines lentils, spinach, and a medley of vegetables for a wholesome dinner. Topped with a cheesy crust, it's a satisfying and nutritious meal for solution seekers.

Ingredients

50 g Italian Basil Leaves
400G Chtoura White Beans In Brine
1 pack (1 kg) 921 Everyday Long Grain Rice
200 g Orange Carrot (Gajar)
100 g Sambar Onion Peeled
250 g Spinach - Chopped
250 g Spring Onion
100 g Garlic - Single Clove
500 ml Bertolli Extra Virgin Olive Oil
200 g Old Hill Parmesan Cheese
250 ml Coco Mama Coconut Milk
75 g On1Y Whole Black Pepper
1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. Preheat your oven to 350°F (175°C).
2. Rinse 3/4 cup of white beans and soak them in water for 20 minutes. Drain and set aside.
3. In a medium saucepan, bring 2 1/2 cups of coconut milk to a boil. Add 1 cup of rice and let it return to a boil.
4. Reduce the heat to low, cover the pan partially, and let the rice simmer for 10 minutes.
5. Stir in 1/2 cup of diced carrots, 1/2 cup of diced onions, and 3/4 cup of white beans. Cover the pan and let it cook for 20-30 minutes, or until the rice and beans are tender and the liquid is absorbed.
6. Gently toss the mixture, then add 3 cups of fresh spinach. Cover again and cook for another 5-7 minutes until the spinach wilts.
7. Remove the pan from heat and stir in 1/3 cup of chopped fresh basil, 1 cup of sugar free tomato sauce, 2 finely chopped scallions, and 2 minced garlic cloves.
8. Lightly grease a baking pan with 2 tablespoons of olive oil and transfer the mixture into the pan.
9. Sprinkle 1/4 cup of grated Parmesan cheese and 1 cup of shredded reduced-fat cheese on top. Season with 1 1/2 teaspoons of black pepper and 1/2 teaspoon of salt.
10. Bake in the preheated oven for about 30 minutes, or until the cheese topping is melted and golden brown.
11. Remove from the oven and let the bake cool for 15-20 minutes before serving.
12. For an optional sauce, blend 1/3 cup of fresh basil, 2 scallions, 2 garlic cloves, and 2 tablespoons of olive oil until smooth. Season with salt and pepper to taste, and serve alongside the bake.