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🍽️ Creamy Lentil Spinach Gratin

500 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• 1 bay leaf
• 250 g red lentils
• 200 g feta cheese
• 8 tomatoes
• 1 onion
• 2 garlic cloves
• 1 red chili pepper
• 2 tbsp olive oil
• 1 tbsp tomato paste
• salt
• pepper
• 300 g spinach
• vegetable oil (for the baking dish)

Instructions

1. 1. Bring broth and bay leaf to a boil in a pot.
2. 2. Rinse lentils under hot water in a sieve.
3. 3. Add lentils to the boiling broth and simmer for 5 minutes.
4. 4. Remove pot from heat and let lentils swell for 5 to 10 minutes.
5. 5. Crumble cheese and stir half into the lentils.
6. 6. Remove the bay leaf from the lentil mixture.
7. 7. Blanch tomatoes briefly with boiling water.
8. 8. Shock tomatoes in cold water and peel off the skin.
9. 9. Quarter tomatoes and remove the core.
10. 10. Dice tomatoes into small cubes.
11. 11. Peel onion and garlic and dice finely.
12. 12. Wash chili pepper, halve it, and remove seeds.
13. 13. Finely chop the chili.
14. 14. Sauté onion, garlic, and chili in hot oil until translucent.
15. 15. Stir in tomato paste and cook briefly.
16. 16. Add diced tomatoes to the pan.
17. 17. Simmer tomato mixture for about 15 minutes.
18. 18. Season sauce with salt and pepper.
19. 19. Wash and clean the spinach.
20. 20. Blanch spinach briefly in salted water (cook briefly in boiling water).
21. 21. Shock spinach and squeeze out excess water.
22. 22. Chop spinach roughly.
23. 23. Preheat oven to 200°C (top and bottom heat).
24. 24. Brush baking dish with oil.
25. 25. Place half of the lentil mixture into the baking dish.
26. 26. Spread some tomato sauce over the lentils.
27. 27. Distribute some chopped spinach on top.
28. 28. Layer remaining lentils, sauce, and spinach.
29. 29. Sprinkle remaining cheese over the gratin.
30. 30. Bake gratin in oven for approx. 30 minutes until golden brown.

Nutrition per serving

• kcal: 500
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 32 g