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Home » Recipes » Tangy Spinach, Tomato, And Red Lentil Casserole

Tangy Spinach, Tomato, And Red Lentil Casserole Recipe

Name: Tangy Spinach, Tomato, And Red Lentil Casserole
Ingredients: 2 c. lentils red; 5 can cooked spinach (15 ounce) liquid removed; salt and pepper to taste; 3 x canned tomatoes liquid removed and minced; (14.5 ounce size); 1 c. nonfat yogurt or possibly to taste

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $0.27 view details

2 c. lentils red
5 can cooked spinach (15 ounce) liquid removed
Â Â salt and pepper to taste
3 x canned tomatoes liquid removed and minced
Â Â (14.5 ounce size)
1 c. nonfat yogurt or possibly to taste

Directions

Rinse and boil the red lentils till tender, about 30-40 min.
Drain well.
Layer the WELL-Liquid removed spinach (salted and peppered to taste), tomatoes, and red lentils in an ungreased large baking dish. Spread the nonfat lowfat yoghurt as thinly as possible on top of the lentils to cover the whole dish.
Bake uncovered in a 375 degree F oven for about 35 min.
NOTES : If you do not drain the spinach very well, you'll need to cook this for a much longer time to reduce the amount of liquid, and the dish may suffer as a result.

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Amount Per Serving	%DV
Serving Size 394g
Recipe makes 8 servings
Calories 246
Calories from Fat 14	6%
Total Fat 1.63g	2%
Saturated Fat 0.29g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 961mg	40%
Potassium 1245mg	36%
Total Carbs 40.86g	11%
Dietary Fiber 19.4g	65%
Sugars 4.32g	3%
Protein 20.25g	32%

Tangy Spinach, Tomato, And Red Lentil Casserole Recipe

Ingredients