Curried Spinach and Lentil Bake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Made this yesterday, it was very easy and really tasty. It falls into the minimal ingredients category. From Country Living's shorcuts. The article said that Julia Child once said frozen spinach is certianly one of the great inventions. Well, whatever!? She said that before they came up with rinsed and bagged spinach. I reduced the oil and used lite coconut milk. A great vegan main dish recipe, or serve it with meat for a really easy home made dinner. Use a pan that's oven-proof for easy clean-up, or if you don't have one, transfer to a baking dish. Note that lentils should be cooked first and spinach thawed and drained. Ingredients:
1 cup yellow onion, chopped |
2 garlic cloves, minced |
3 tablespoons olive oil |
1 cup basmati rice |
2 teaspoons curry powder |
1 1/2 teaspoons salt |
1 teaspoon fresh ground pepper |
2 (10 ounce) packages frozen chopped spinach, thawed and drained of liquid |
2 cups brown lentils, cooked |
2 (13 1/2 ounce) cans coconut milk |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
3. Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
4. Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.
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