Curried Spinach and Lentil Bake

Elevate your weeknight dinner with this hearty Curried Spinach and Lentil Bake, a flavorful fusion of wholesome lentils and vibrant spices baked to golden perfection. Featuring tender green or brown lentils simmered in a fragrant mix of curry powder, cumin, turmeric, and tomatoes, this dish is layered with nutrient-rich spinach and topped with a creamy blend of Greek yogurt, eggs, and cheddar cheese for a satisfying finish. A sprinkle of optional breadcrumbs provides an irresistible crunch, making this nutrient-packed vegetarian bake both comforting and delicious. Perfect as a main course for family dinners or meal prep, this protein-rich recipe pairs beautifully with a crisp side salad or warm crusty bread. Ready in just over an hour, this curried bake is a simple yet sophisticated way to spice up your meal routine!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 200 grams green or brown lentils (dry)
• 300 grams spinach (fresh or frozen)
• 1 large onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 1 tablespoon ginger (minced)
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 400 grams canned diced tomatoes
• 500 milliliters vegetable stock
• 2 large eggs
• 150 grams greek yogurt
• 100 grams cheddar cheese (grated)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 50 grams breadcrumbs (optional, for topping)

Directions

Step 1

Preheat your oven to 190°C (375°F). Lightly grease a baking dish (approximately 20x30 cm) with olive oil and set aside.

Step 2

Rinse the lentils under cold water and place them in a medium saucepan with the vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set the lentils aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant. Add the curry powder, ground cumin, and turmeric, stirring to coat the onions in the spices.

Step 5

Pour the canned diced tomatoes into the skillet. Simmer for 5 minutes, allowing the flavors to meld.

Step 6

Fold in the cooked lentils and spinach. If using fresh spinach, cook for 2-3 minutes until wilted. If using frozen spinach, thaw and squeeze out excess water before adding.

Step 7

Season the spinach-lentil mixture with salt and black pepper to taste. Spread this mixture evenly into the prepared baking dish.

Step 8

In a medium bowl, whisk the eggs and Greek yogurt together until smooth. Pour this mixture over the lentil-spinach base in the baking dish, spreading it evenly with a spatula.

Step 9

Sprinkle the grated cheddar cheese evenly over the top. If using, scatter breadcrumbs for an extra crispy topping.

Step 10

Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 11

Allow the bake to cool for 5 minutes before serving. Enjoy your Curried Spinach and Lentil Bake with a side salad or crusty bread!

Nutrition Facts

Serving size	(2006.9g)

Amount per serving	% Daily Value*
Calories	2300.6

Total Fat 93.8g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 7.6g
Cholesterol 492.1mg	0%
Sodium 6879.1mg	0%
Total Carbohydrate 248.1g	0%
Dietary Fiber 47.1g	0%
Total Sugars 38.8g
Protein 128.5g	0%

Vitamin D 103.4IU	0%
Calcium 1592.7mg	0%
Iron 37.3mg	0%
Potassium 5540.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 21.9%

Carbs: 42.2%