Roasted Lentil Bake

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 (15-ounce) can diced tomatoes
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 2 cups baby spinach
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium saucepan, combine lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until tender.
3. 3 While lentils cook, heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened.
4. 4 Stir in cumin, smoked paprika, and chili powder. Cook for 1 minute.
5. 5 Add diced tomatoes (with their juice) to the skillet and simmer for 5 minutes.
6. 6 Drain lentils and add to the skillet along with spinach. Stir until spinach wilts.
7. 7 Transfer mixture to a greased baking dish. Sprinkle with feta and breadcrumbs.
8. 8 Bake for 20 minutes until bubbly and breadcrumbs are golden.
9. 9 Garnish with parsley before serving.

Nutrition

Tips

• For a gluten-free option, use certified gluten-free breadcrumbs.
• This bake can be made ahead and reheated before serving.
• Add a squeeze of lemon juice for a fresh zing.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with warm pita bread for a satisfying scooping experience.

FAQ