Creamy Spinach And Lentil Bake Recipe

About this recipe

This Creamy Spinach and Lentil Bake is a delightful twist on traditional comfort food, blending wholesome ingredients into a nutritious and satisfying dish. The protein-rich green lentils pair beautifully with the creamy spinach, creating a filling and flavorful base. A golden oat crust mixed with grated protein cheese adds a delightful texture and a boost of nutrients. Preparing this dish is straightforward, with easy-to-follow steps that make it ideal for an intermediate cook. Perfect for a cozy dinner, it's a great way to enjoy a healthy, balanced meal while indulging in comforting flavors. Serve warm and pair with a simple salad for a complete meal that hits all the right notes.

Ingredients

• 1 Kg Green Lentils, 1Kg
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Onion Large 1 Each
• 100 G Jumbo Garlic 100g
• 180G Eatlean Protein Cheese Grated
• - Jalpur Rice Flour
• - Biona Capers In Olive Oil
• 500G Great Scot Vegetable Broth Mix
• - Natco Ground Nutmeg
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G

Instructions

1. 1. Rinse and drain the green lentils, then cook them in boiling water for 20 minutes until tender.
2. 2. While the lentils cook, finely chop the onion and garlic and sauté in olive oil for 3 minutes until softened.
3. 3. Add the fresh spinach to the pan and cook for 2 minutes until wilted, stirring occasionally.
4. 4. Stir in the vegetable stock, salt, black pepper, and nutmeg, then simmer for 5 minutes to blend flavors.
5. 5. Preheat the oven to 200°C (180°C fan) and lightly grease a baking dish with olive oil.
6. 6. Combine the cooked lentils with the spinach mixture in the baking dish, spreading evenly.
7. 7. Mix the oat flour and Eatlean Protein Cheese Grated in a bowl, then sprinkle over the lentils and spinach.
8. 8. Drizzle the topping lightly with olive oil for a golden finish, then bake for 25 minutes until bubbling and crisp.
9. 9. Remove the bake from the oven and let it cool for 5 minutes before serving.