Lentil casserole with tomatoes and feta

Ingredients for 4 servings:

• 200 g lentils, red
• 400 g leaf spinach (frozen)
• 200 g feta cheese
• 4 spring onions
• 2 tomatoes
• 2 eggs
• 250 g sour cream
• salt and pepper
• olive oil
• breadcrumbs
• 300 ml vegetable stock
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Simmer the red lentils with the vegetable stock over low heat for 5 minutes, then remove from the heat and let stand for 10 minutes. In the meantime, roughly chop the (thawed) spinach leaves. Cut the onions into rings, the feta into cubes, and the tomatoes into slices. Mix the two eggs with the sour cream and season with salt, pepper, and nutmeg. Mix the lentils, spinach leaves, onions, and half of the feta with 2/3 of the egg mixture. Brush a baking dish with olive oil and dust with breadcrumbs. Pour the mixture into the baking dish, top with the tomato slices and the remaining feta. Pour the rest of the egg mixture over the top. Bake the casserole in the oven at 180°C for 30 minutes. For a richer filling, replace the sour cream with crème fraîche or whipped cream.