Lentil casserole with spinach and feta

Ingredients for 4 servings:

• 500 g leaf spinach, fresh or frozen
• 300 g lentils, red
• 200 g feta cheese
• 2 onions
• 2 garlic cloves
• 1 can tomato(s), chunky, 400 g
• 2 tbsp tomato paste
• 600 ml vegetable stock
• 2 tsp olive oil
• 2 tsp chili pepper(s), chopped, dried
• 1 bay leaf
• 1 tsp thyme, dried
• 1 pinch of nutmeg, freshly grated
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Low-fat 30

Wash the red lentils and simmer in the vegetable stock for about 10 minutes, then set aside and let them simmer. Crumble the feta or cut it into small cubes and stir half into the lentils. Finely dice the garlic and onion and fry half in 1 teaspoon of olive oil. Then deglaze with the tomato juice from the can and add the tomatoes. Then add the chili peppers, tomato paste, bay leaf, thyme, salt and pepper, and a pinch of sugar to the tomatoes and let everything simmer slightly. Fry the other half of the diced garlic and onion in 1 teaspoon of olive oil in a pan, add the sorted and washed spinach, and sauté for a few minutes. Spread one-third of the lentil mixture on the bottom of a baking dish, add half of the spinach, and spread the thickened tomato sauce on top. Sprinkle the remaining spinach over the top and then the remaining lentil mixture on top. Sprinkle the remaining feta over the top and bake the casserole at 200°C top/bottom heat on the middle rack for about 40 minutes.