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Ingredients
Lentil and Spinach Gratin
- Ingredients
- 500 milliliters Vegetable broth
- 1 bay leaf
- 250 grams Red Lentils
- 200 grams Feta
- 8 Tomatoes
- 1 onion
- 2 garlic cloves
- 1 Red chili pepper
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- salt
- peppers
- 300 grams Spinach
- vegetable oil (for the baking pan)
Combine broth with bay leaf and bring to a boil. Rinse lentils in a colander under hot water, add to the broth and cook for about 5 minutes. Remove from the heat and let soak for 5-10 minutes. Crumble cheese and add about half to lentils, remove bay leaf.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice finely. Peel onion and garlic and dice finely. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Heat oil in a pan and saute onion, garlic and chile pepper until translucent. Add tomato paste and saute briefly. Add tomatoes and simmer for about 15 minutes. Season with salt and pepper.
Rinse spinach and blanch in salted water for a few minutes. Drain and squeeze, chop coarsely.
Grease baking pan.
Layer half of lentils, half of tomato sauce and half of spinach in a baking pan, repeat layers. Sprinkle with remaining cheese and bake in preheated oven at 200°C (approximatley 400°F) for about 30 minutes or until golden brown. Remove from the oven and serve.
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |