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Receta Tangy Spinach, Tomato, And Red Lentil Casserole
by Global Cookbook

Tangy Spinach, Tomato, And Red Lentil Casserole
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Ingredientes

  • 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.