Lentil and Feta Bake
Savor the wholesome flavors of this hearty Lentil and Feta Bake, a perfect fusion of comfort food and nutrition. Packed with protein-rich lentils, vibrant vegetables, and aromatic spices like smoked paprika and oregano, this oven-baked dish is a delight for vegetarians and anyone craving a balanced, satisfying meal. Fresh baby spinach adds a pop of color and nutrients, while a creamy, golden topping of whisked eggs and crumbled feta cheese elevates the dish to a new level of indulgence. Ready in just an hour, this simple, one-dish recipe is ideal for weeknight dinners or meal prep. Serve it with a crisp side salad or warm, crusty bread for a complete, delicious feast!
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Recipe Information
Ingredients
- 200 grams Green or brown lentils (dry)
- 2 tablespoons Olive oil
- 1 medium Red onion
- 2 cloves Garlic cloves
- 1 medium Carrot
- 1 stalk Celery stalk
- 400 grams Canned diced tomatoes
- 250 milliliters Vegetable stock
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 100 grams Baby spinach
- 150 grams Feta cheese
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Rinse the lentils under cold water and set aside.
In a large skillet, heat the olive oil over medium heat. Finely chop the onion, garlic, carrot, and celery, then sauté them in the skillet for 5-7 minutes until softened.
Stir in the oregano and smoked paprika, cooking for another minute until fragrant.
Add the lentils, canned diced tomatoes, and vegetable stock. Stir to combine, then season with salt and black pepper. Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the lentils are tender and most of the liquid has been absorbed.
Remove the skillet from heat and stir in the baby spinach until wilted.
Transfer the lentil mixture to a greased baking dish.
In a small bowl, whisk the eggs. Crumble the feta cheese and gently mix it with the eggs.
Pour the egg and feta mixture over the lentils, spreading it evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and slightly firm.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Lentil and Feta Bake with a side salad or crusty bread!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 28.1 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1248 mg | 96% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3339 mg | 71% | |
*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.
