Vegetarian Lentil Spinach Masala Bake Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring red lentils, spinach, and aromatic spices, baked to perfection and topped with a creamy finish. Ideal for vegetarians seeking a satisfying meal.

Ingredients

• 395G D'Aucy Chopped Spinach
• - Old India Coriander Leaves
• 250G Ginger - 250g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 350G Natoora Large New Season Unwaxed Lemons
• - Ktc Vegetable Oil
• 400 g Trs Turmeric Powder 400G
• 830G Turkish Tomato Paste, 830G
• 400 G Trs Coriander Powder

Instructions

1. 1. Preheat oven to 375F.
2. 2. Heat 2 tablespoons of oil in an oven-proof skillet over medium heat.
3. 3. Cook 1 teaspoon of grated fresh ginger in the skillet, stirring frequently, for about 1 minute until fragrant.
4. 4. Stir in another teaspoon of grated fresh ginger. Fry for 30 seconds until aromatic.
5. 5. Add 1/4 teaspoon turmeric and 2 teaspoons coriander powder. Fry the spices for 15 seconds to release their flavors.
6. 6. Add 1 cup of chopped tomatoes and 1 tablespoon of tomato paste. Cook for 2-3 minutes until the tomatoes soften and blend into the mixture.
7. 7. Stir in a handful of chopped spinach. Add 1/4 cup water if the mixture seems dry. Cook until the spinach wilts, about 5 minutes.
8. 8. Mix well to combine.
9. 9. Transfer the skillet to the oven and bake for 10 minutes until the flavors meld together.
10. 10. Remove the skillet from the oven, garnish with coriander leaves, and squeeze the juice of 1 lemon over the dish.
11. 11. Serve hot with rice, gluten-free bread, or your favorite grains.