CookEatShare is also available in English
Cerrar

Receta Tangy Spinach, Tomato, And Red Lentil Casserole

click to rate
0 votos | 744 views
Raciónes: 8

Ingredientes

Cost per serving $0.27 view details
  • 2 c. lentils red
  • 5 can cooked spinach (15 ounce) liquid removed
  •     salt and pepper to taste
  • 3 x canned tomatoes liquid removed and minced
  •     (14.5 ounce size)
  • 1 c. nonfat yogurt or possibly to taste

Direcciones

  1. Rinse and boil the red lentils till tender, about 30-40 min.
  2. Drain well.
  3. Layer the WELL-Liquid removed spinach (salted and peppered to taste), tomatoes, and red lentils in an ungreased large baking dish. Spread the nonfat lowfat yoghurt as thinly as possible on top of the lentils to cover the whole dish.
  4. Bake uncovered in a 375 degree F oven for about 35 min.
  5. NOTES : If you do not drain the spinach very well, you'll need to cook this for a much longer time to reduce the amount of liquid, and the dish may suffer as a result.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 394g
Recipe makes 8 servings
Calories 246  
Calories from Fat 14 6%
Total Fat 1.63g 2%
Saturated Fat 0.29g 1%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 961mg 40%
Potassium 1245mg 36%
Total Carbs 40.86g 11%
Dietary Fiber 19.4g 65%
Sugars 4.32g 3%
Protein 20.25g 32%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment