Quick Lentil and Spinach Gratin
A hearty and protein-packed vegan lentil and spinach gratin, ready in just 20 minutes, combining savory flavors and wholesome ingredients for a satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
420
Calories
Macros · per serving
30g protein
65g carbs
8g fat
Ingredients
For 4 servings
- 2 cups green lentils
- 2 cups frozen spinach
- 1 can canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 cup bread crumbs
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse and drain the green lentils.
- 3
Chop the onion and mince the garlic.
- 4
In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté for 3 minutes until translucent.
- 5
Add the green lentils, canned diced tomatoes (with juice), frozen spinach, dried oregano, salt, and black pepper. Stir well and cook for 5 minutes until heated through.
- 6
Sprinkle nutritional yeast and bread crumbs evenly over the top of the lentil mixture in the skillet.
- 7
Transfer the skillet to the oven and bake for 10 minutes until the top is golden brown.
- 8
Remove from the oven and let cool for a few minutes before serving.
Cook it this week.
NeatEat plans Quick Lentil and Spinach Gratin — and the rest of your week — around your budget, groceries included.