I have never been interested in vegetarian food, really just blown a little in the nose of those people who absolutely do not want to eat meat. I beg you a Pardon! And I say that with my hand on my heart! here is Lentil and Spinach Gratin.
I envisioned boring, tasteless dinners with raw vegetables and nothing else, I was completely wrong!
This stew is one of the best I have ever tasted, so full of all the healthy ingredients that I thought was boring but mixed and spiced in a way that one just had to bend in the dust over.
This is the stew for us meat eaters who want to try vegetarian food for the first time, definitely a highlight.
Ingredients
- 1 box (400 gr) chopped tomatoes
- 3 bay leaves
- 1/2 teaspoon grated nutmeg
- 2 dl water
- 1 tbsp onion powder
- 1/2 teaspoon garlic powder
- A handful of parsley
- 400 gr cooked green lentils
- 1 and 1/2 dl cashew nuts
- 1 tbsp olive oil
- 3-4 cloves garlic
- 1 onion
- 250 gr spinach leaf (cut from the thickest on the stem)
- 2-3 dl grated Mozerella.
How to prepare Lentil and Spinach Gratin
Put chopped tomatoes in a saucepan.
Add bay leaves, 2 dl water, onion powder, garlic powder, parsley and nutmeg and cook them for 20 minutes.
Boil the cashew nuts and cook it for 10 minutes. Then pour off the water and run the nuts with 2 dl of water in the mixer until you get an even mixture.
Divide the onion into cubes and finely chop the garlic.
Cut off the stalks of the spinach.
Heat the olive oil in a pan and grate the onion. Then add the spinach and garlic and fry them until the spinach shrinks.
Strain the lentils and then add them to the tomato sauce together with the cashew mixture.
You can take out the bay leaves at this level.
Now add the spinach mixture in the tomato sauce and put it in a refractory form.
Sprinkle cheese on top.
Bake it at 225 degrees for 20-25 minutes until the cheese is golden.
Eat it with good bread if you want.
Lentil and Spinach Gratin
Course: Vegetarian RecipesCuisine: InternationalDifficulty: Medium4
servings20
minutes25
minutes170
kcal1
hour10
minutesI have never been interested in vegetarian food, really just blown a little in the nose of those people who absolutely do not want to eat meat. I beg you a Pardon! And I say that with my hand on my heart! here is Lentil and Spinach Gratin.
Ingredients
1 box (400 gr) chopped tomatoes
3 bay leaves
1/2 teaspoon grated nutmeg
2 dl water
1 tbsp onion powder
1/2 teaspoon garlic powder
A handful of parsley
400 gr cooked green lentils
1 and 1/2 dl cashew nuts
1 tbsp olive oil
3-4 cloves garlic
1 onion
250 gr spinach leaf
2-3 dl grated Mozerella.
Instructions
- Put chopped tomatoes in a saucepan.
Add bay leaves, 2 dl water, onion powder, garlic powder, parsley and nutmeg and cook them for 20 minutes. - Boil the cashew nuts and cook it for 10 minutes. Then pour off the water and run the nuts with 2 dl of water in the mixer until you get an even mixture.
- Divide the onion into cubes and finely chop the garlic.
Cut off the stalks of the spinach. - Heat the olive oil in a pan and grate the onion. Then add the spinach and garlic and fry them until the spinach shrinks.
- Strain the lentils and then add them to the tomato sauce together with the cashew mixture.
- Now add the spinach mixture in the tomato sauce and put it in a refractory form.
- Sprinkle cheese on top.
Bake it at 225 degrees for 20-25 minutes until the cheese is golden.
Nutrition Facts
4 servings per container
Serving Size100g
Calories170
- Amount Per Serving% Daily Value *
- Total Fat
7g
11%
- Sodium 397mg 17%
- Amount Per Serving% Daily Value *
- Potassium 236mg 7%
- Total Carbohydrate
21g
8%
- Dietary Fiber 4.53g 19%
- Sugars 1.16g
- Protein 5.37g 11%
- Vitamin C 1.9%
- Calcium 24%
- Iron 12.3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Written by Carita
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