I realized the other day that I cook a lot of one-pot or one-dish meals... also known as casseroles. I love them-not only for the comfort and satisfaction they leave you (because they tend to be a complete meal all in one) but also for their ease. Having one focus in the kitchen is enough for me. Growing up, we regularly had casseroles for dinner. I now understand WHY! My mom was cooking for 8, and she needed to make a relatively easy meal that everyone was going to like. I can remember her making 3-4 casseroles at a time- freezing them for upcoming weeks. Well, the apple doesn't fall far from the tree. While I opt for some healthier ingredients than my mom chose for her casserole creations (she often used cream of mushroom soup, canned green beans, leftover chicken, white rice, etc), I carry on her tradition in the kitchen through one-dish meals and seemingly cooking for an army. I made 3 of these this afternoon while Cece and Lulu were napping! I just love stocking up my freezer!
This casserole is a complete meal and only involves 3 main ingredients: red lentils, spinach, cheese. I use frozen spinach because I always have it on hand and it makes it even easier!
Easy Red Lentil and Spinach Casserole
Ingredients:
- 1.5 cups red lentils
- 3 cups vegetable broth
- 3-4 cups frozen spinach (You could use fresh- just steam it first. You'll need a lot more to start with as it cooks down considerably).
- Dried Italian herbs- thyme, oregano, basil
- Salt and pepper. I like to use fresh cracker pepper to give it a kick.
- 1 cup of your favorite grated cheese- I like to use parmesan or goat gouda.
2. Bring broth to a boil. Add lentils and cook for approx 10-15 minutes, or until liquid is absorbed and lentils are soft. Add herbs, salt and pepper. Set aside.
3. Cover the bottom of a glass pyrex dish (8x8 in) with spinach.
4. Pour lentils over spinach.
5. Top with grated cheese.
6. Bake for 30 minutes.
Enjoy!
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