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.
Course Main Course
Cuisine Vegan
Keyword Vegan Food
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Servings 5
Calories 500kcal
Ingredients
1can1 pound crushed tomatoes
3bay leaves
1/2teaspoongrated nutmeg
¼cupof water
1tbspof onion powder
1/2teaspoonof garlic powder
A handful of parsley
1poundof cooked green lentils
1and 1/2 cups of cashew nuts
1tbspof olive oil
3-4garlic cloves
1onion
2 ½cupsof spinach leaves
Instructions
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!
Notes
NUTRITIONAL FACTS:Calories 170g | Fats: 2.6 g | Cholesterol 0.0mg | Total Carbohydrate 21 g | Protein 5.6g