Imagine a dish that's not just a meal, but a flavor explosion that will make your taste buds dance with joy! Our Tangy Spinach Tomato and Red Lentil Casserole is the ultimate comfort food that combines nutrition, incredible taste, and simplicity in one stunning dish. Whether you're a busy professional, a health-conscious foodie, or someone who loves hearty vegetarian meals, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 2 cups spinach, chopped
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Rinse the red lentils under cold water in a fine mesh strainer until the water runs clear. This helps remove any dirt or impurities.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the cumin, and cook for another minute to allow the spices to release their flavor.
- Add the can of diced tomatoes (with their juices) to the skillet, and mix well. Allow the mixture to simmer for about 5 minutes.
- In a large mixing bowl, combine the rinsed red lentils, chopped spinach, and the tomato-onion-garlic mixture. Season with salt and pepper to taste, mixing thoroughly to ensure all ingredients are well incorporated.
- Transfer the mixture into a greased 9x9 inch (or similar size) baking dish, spreading it evenly.
- Cover the baking dish with aluminum foil to retain moisture during cooking.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the lentils are tender and the top is slightly golden.
- Once done, remove the casserole from the oven and let it cool for a few minutes before serving. This will allow the flavors to meld together.
- Serve the Tangy Spinach Tomato and Red Lentil Casserole warm, garnished with fresh herbs if desired. Enjoy your delicious and nutritious meal!
Tips
- Rinse Your Lentils Thoroughly: Always rinse red lentils carefully to remove any debris and prevent a gritty texture.
- Don't Skip the Sautéing: Sautéing onions and garlic develops deeper, richer flavors that will elevate the entire dish.
- Moisture is Key: Covering the casserole with foil for the first part of baking ensures your dish stays moist and prevents drying out.
- Spice Customization: Feel free to experiment with additional spices like smoked paprika or a pinch of red pepper flakes for extra kick.
- Make Ahead Friendly: This casserole can be prepared in advance and refrigerated, making it perfect for meal prep or busy weeknights.
- Garnish Creatively: Fresh herbs like parsley or cilantro can add a bright, fresh finish to your casserole.
Nutrition Facts
Calories: 92kcal
Carbohydrates: 17g
Protein: 6g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
