John Myers
Ingredients for 2 servings:
- 1 onion(s)
- some oil
- 250 g creamed spinach
- 2 tomatoes
- 150 g cream cheese, grainy
- 1 can of brown lentils, approx. 250 g, drained
- salt and pepper
- Spice(s) to taste
- 30 g cheese, grated
- 50 g low-fat curd cheese
- Margarine or butter for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
vegetarian
Heat a pan and add a dash of oil, chop the onions, and fry lightly. Add the creamed spinach, mix with the onions, and let it thaw. Stir occasionally to prevent it from burning. Preheat the oven to 200°C (fan or top/bottom heat) and grease a baking dish with margarine or butter. Cut the tomatoes into pieces and mix with the cream cheese and lentils. Season with salt, pepper, and spices to taste, and pour into the dish. Gently press the mixture into the pan with a spoon, then add the spinach and onion mixture. Sprinkle everything with grated cheese and bake the casserole in the oven for about 35-40 minutes. Serve warm with a dollop of cool (low-fat) quark on each serving.
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