Spinach and Red Lentil Bake

• 2 cups Dry Red Lentils, Rinsed Well
• 2- 3/4 cups Vegetable Stock
• 2 whole Small Onions, Diced
• 4 cups Spinach
• 1- 1/2 Tablespoon Oats
• 3 teaspoons Dried Mixed Herbs

1. Preheat the oven to 190 degrees C (375 degrees F).
2. Rinse the lentils in cold water until the water runs clear and drain well, then cook the lentils in the stock until the liquid is all absorbed, around 15 minutes, stirring occasionally.
3. Itll look pretty mushy, but thats what you want.
4. Saute the onion until soft and transparent, then add the spinach to the pot and stir until it just begins to wilt.
5. You can then remove from the heat and combine all of the ingredients before pressing into a shallow 9-inch tin to bake for 30 minutes.
6. This slices easiest when cool, but if youre serving it hot, just let it sit for 5 minutes before cutting.

red lentils, vegetable stock, onions, spinach, oats, herbs

Taken from tastykitchen.com/recipes/main-courses/spinach-and-red-lentil-bake/ (may not work)