(Cooking Time: 45minutes \ Preparation Time: 20 minutes\ Servings: 4-5)
Spinach is one of the richest plant sources of iron. Raw spinach is very rich in insoluble fibre and is good for the heart, diabetics, and eyes. Try this hearty recipe which hosts an abundance of calcium from lentils and spinach. Try it once and I’m sure you will for a second helping.
- Amount per Serving
- Calories 170g
- Fats: 2.6 g
- Cholesterol 0.0mg
- Total Carbohydrate 21 g
- Protein 5.6g
- 1 can (1 pound) crushed tomatoes
- 3 bay leaves
- 1/2 teaspoon grated nutmeg
- ¼ cup of water
- 1 tbsp of onion powder
- 1/2 teaspoon of garlic powder
- A handful of parsley
- 1 pound of cooked green lentils
- 1 and 1/2 cups of cashew nuts
- 1 tbsp of olive oil
- 3-4 garlic cloves
- 1 onion
- 2 ½ cups of spinach leaves
- Put the crushed tomatoes in a saucepan.
- Add bay leaves, the water, onion powder, garlic powder, parsley and nutmeg and cook for 20 minutes.
- Boil the cashews and cook them for 10 minutes. Then drain the water and pass the walnuts with the water in the blender until a homogeneous mixture is obtained.
- Divide the onion into cubes and finely chop the garlic.
- Cut the spinach stems.
- Heat the olive oil in a pan and grate the onion. Then add the spinach and garlic and fry until the spinach shrinks.
- Drain the lentils then add them to the tomato sauce with the cashew mixture.
- Now add the spinach mixture to the tomato sauce and put it in a baking tray greased with a cooking spray.
- Bake at 225 degrees for 20-25 minutes until the cheese is golden.
- Serve and enjoy your Gratin!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.