Lentil and Spinach Gratin
A quick and satisfying lentil and spinach gratin that's high in protein, low in calories, and packed with flavor, topped with a cheesy golden crust.
5 min
Prep
15 min
Cook
4
Serves
370
Calories
Macros · per serving
32g protein
48g carbs
10g fat
Ingredients
For 4 servings
- 2 cups brown lentils
- 4 cups baby spinach
- 1 onion
- 2 cloves garlic
- 1 cup canned diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse lentils under cold water, then cook in a pot with 4 cups of water until tender, about 15 minutes. Drain and set aside.
- 3
While lentils cook, finely chop the onion and mince the garlic.
- 4
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft, about 3 minutes.
- 5
Stir in baby spinach and cook until wilted, about 2 minutes.
- 6
Add cooked lentils and canned diced tomatoes to the skillet, season with salt and black pepper, then mix well.
- 7
Transfer the lentil mixture to a baking dish and spread evenly.
- 8
Top with shredded mozzarella and sprinkle with parmesan.
- 9
Bake in preheated oven for 5-7 minutes or until cheese is melted and golden brown.
- 10
Remove from oven and let cool slightly before serving.
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