Curried Spinach and Lentil Bake
Elevate your weeknight dinner with this hearty Curried Spinach and Lentil Bake, a flavorful fusion of wholesome lentils and vibrant spices baked to golden perfection. Featuring tender green or brown lentils simmered in a fragrant mix of curry powder, cumin, turmeric, and tomatoes, this dish is layered with nutrient-rich spinach and topped with a creamy blend of Greek yogurt, eggs, and cheddar cheese for a satisfying finish. A sprinkle of optional breadcrumbs provides an irresistible crunch, making this nutrient-packed vegetarian bake both comforting and delicious. Perfect as a main course for family dinners or meal prep, this protein-rich recipe pairs beautifully with a crisp side salad or warm crusty bread. Ready in just over an hour, this curried bake is a simple yet sophisticated way to spice up your meal routine!
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Recipe Information
Ingredients
- 200 grams green or brown lentils (dry)
- 300 grams spinach (fresh or frozen)
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 tablespoon ginger (minced)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 400 grams canned diced tomatoes
- 500 milliliters vegetable stock
- 2 large eggs
- 150 grams greek yogurt
- 100 grams cheddar cheese (grated)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a baking dish (approximately 20x30 cm) with olive oil and set aside.
Rinse the lentils under cold water and place them in a medium saucepan with the vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set the lentils aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant. Add the curry powder, ground cumin, and turmeric, stirring to coat the onions in the spices.
Pour the canned diced tomatoes into the skillet. Simmer for 5 minutes, allowing the flavors to meld.
Fold in the cooked lentils and spinach. If using fresh spinach, cook for 2-3 minutes until wilted. If using frozen spinach, thaw and squeeze out excess water before adding.
Season the spinach-lentil mixture with salt and black pepper to taste. Spread this mixture evenly into the prepared baking dish.
In a medium bowl, whisk the eggs and Greek yogurt together until smooth. Pour this mixture over the lentil-spinach base in the baking dish, spreading it evenly with a spatula.
Sprinkle the grated cheddar cheese evenly over the top. If using, scatter breadcrumbs for an extra crispy topping.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Allow the bake to cool for 5 minutes before serving. Enjoy your Curried Spinach and Lentil Bake with a side salad or crusty bread!
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6879 mg | 299% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 38.8 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1593 mg | 123% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 5541 mg | 118% | |
*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.
