How To make Lentil &Amp; Spinach Casserole
8oz red lentils 1 pint water 2lb Spinach (frozen is great) 8oz peeled tomatoes (or small can drained) 3oz fat free youghurt to cover
Preheat the oven to 190C, Gas mk 5, 375F Cook the lentils until soft Cook the spinach until tender Drain any excess liquid from the lentils and spinach. Season the spinach with sea salt and freshly ground black pepper Spread the spinach over the base of an ovenproof dish. Arrange the sliced tomatoes on top. Pour the lentils over the tomatoes and spread to the edge of the dish. Top with non fat yogurt to cover the lot. Bake in the oven for approx. 35 minutes.
This is great with steamed new potatoes or noodles.
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Instant Pot 5 Minute Healthy Red Lentil Spinach Curry | Dump & Go Recipe | Indian Dal Curry
Dump & Go Instant Pot recipe, healthy & tasty red lentil spinach mushroom curry. This curry can be made effortlessly & enjoyed as a soup or with rice or rotis.
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**Ingredients
Onion, chopped- 1
Ginger-Garlic paste- 1 tbsp
Spinach, roughly chopped- 2 cups
Mushrooms, chopped- 1 cup
Red lentil, rinsed- 1 cup
Tomatoes, chopped- 2
Turmeric powder- ½ tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Salt- 1½ tsp
Water- 2 cups
Ghee- 1 tbsp
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Lentil and Spinach Enchiladas
This dish is perfect for a busy week night. Simply cook some lentils, mix with chopped up veggies and roll in a tortilla. It couldn't be easier or more delicious.
INGREDIENTS
2 cups of cooked lentils
1 tablespoon of olive oil
2 julienne red bell peppers
4 cups of packed baby spinach
1/2 cup of sliced green onions
8 ounces of shredded Monterey Jack cheese
15 ounce can of refried pinto beans, heated
8-8 flour tortilla shells
1 cup of red enchilada sauce
1 cup of salsa verde
salt and pepper to taste
optional garnish: diced avocado, chopped cilantro, and sliced green onions
PREPARATION
Preheat the oven to 375°.
In a large pan on high heat add in the olive oil and saute the red bell peppers. Once they are lightly browned fold in the spinach and sliced green onions.
Next, mix in the cooked lentils and season with salt and pepper.
Pour 3/4 cups of the enchilada sauce to the bottom of a 13x9 casserole dish
To stuff: Place 2 tablespoons of the heated refried beans to the inside of a flour tortilla shell followed up by adding in a few tablespoons of the cooked spinach and lentil mixture.
Next, sprinkle on a tablespoon of Monterey Jack cheese and roll it up and place it on top of the enchilada sauce in the pan. Repeat the process 7 more times.
Top the rolled up flour tortillas with the remaining 1/4 cup of enchilada sauce and 1 cup of salsa verde.
Sprinkle on the remaining Monterey jack cheese and bake in the oven for 30 minutes.
Garnish with diced avocado, chopped cilantro and green onions
Best Lentils and spinach | Palak Daal recipe - Chetna's Healthy Indian
This is a gorgeous recipe for a simple dal and spinach curry for vegetarians and vegans alike. Recipe is from my new book.
400 gms red lentils
1.2 litres water
1 tsp salt
1 tsp ground turmeric
150 gms spinach leaves
1 tbsp ghee
1 tsp cumin seeds
pinch of asafoetida
2 garlic cloves
1 green chilli
NEW SERIES - CHETNA'S HEALTHY INDIAN
This is one gorgeous recipe for all aubergine lovers and if you are not one then you should definitely need to try this as it is super delicious.
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
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Stay tuned for more exciting recipes
Category
How-to & Style
Baked Lentil Casserole | Simple & Delicious
Follow along using our Simple & Delicious digital recipe (links below!) and ingredients from your local pantry, Double Up Food Bucks store, and Granite State Market Match farm stands for a lentil dish that will keep on giving! Yummy leftovers ????all ????week ????long.
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Learn more about the Simple and Delicious recipe series at:
Lentil And Spinach Lasagne
Ingredients
1 cup Lentils
2 bunches English spinach
Salt & Pepper to taste
stock powder to taste
1 bottle pasta sauce
1 can 850 ml tomato juice
2 sticks celery
1 large carrot
1 onion
1 white part of the leek
few green chillies
2 packs( 500 g) lasagne sheets
50 g butter
100g plain flour
750ml milk
cheese
If I could only cook one dish for a vegan skeptic…
Full recipe:
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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