Lentil Bake with Spinach and Feta

Summary

Ingredients

• 500 g spinach leaves, fresh or frozen
• 300 g lentils, red
• 200 g feta cheese
• 2 onions)
• 2 cloves garlic)
• 1 can tomato (s), chunky, 400 g
• 2 tablespoon tomato paste
• 600 ml vegetable stock
• 2 teaspoons olive oil
• 2 teaspoons chilli pepper (s), chopped, dried
• 1 bay leaf
• 1 teaspoon thyme, dried
• 1 pinch nutmeg, freshly grated
• salt and pepper
• sugar

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Instructions

1. Wash the red lentils and simmer in the vegetable stock for about 10 minutes, then set aside and allow to swell.
2. Crumble the feta or cut it into small cubes and stir half of it into the lentils.
3. Finely dice the garlic and onions and fry one half in 1 teaspoon olive oil. Then deglaze with the tomato juice from the can and add the tomatoes. Then add the chili peppers, tomato paste, bay leaf, thyme, as well as salt and pepper and a pinch of sugar to the tomatoes and let everything reduce a little.
4. Fry the other half of the garlic and onion cubes in a saucepan in 1 teaspoon olive oil and add the selected and washed spinach and cook for a few minutes.
5. Spread a third of the lentil mixture on the bottom of a baking dish, put half of the spinach on top and spread the thickened tomato sauce on top. Put the remaining spinach on top and the remaining lentil mixture on top. Scatter the rest of the feta over the top and bake the casserole at 200 ° C top / bottom heat on the middle rack for about 40 minutes.