Curried Spinach and Lentil Bake

Name: Curried Spinach and Lentil Bake
Prep time: 15 min
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 1 c. chopped yellow onion; 1 clove garlic, finely chopped; 3 tbsp. olive oil; 1 c. basmati rice; 2 tsp. curry powder; Kosher salt and freshly ground pepper; 2 (10-ounce) packages frozen chopped spinach; 2 c. cooked brown lentils; 2 (13 1/2 ounce) cans coconut milk

Published: Mar 24, 2009

2 Ratings

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Tina Rupp

Yields:

10 serving(s)

Prep Time:

15 mins

Total Time:

55 mins

Cal/Serv:

282

Frozen spinach, a freezer staple, delivers the same nutrients as produce-aisle leaves — without all that washing and trimming. Baked with lentils and rice in this casserole recipe, frozen spinach makes for a healthy and filling dinner.

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Ingredients

1 cup chopped yellow onion
1 clove garlic, finely chopped
3 Tbsp. olive oil
1 cup basmati rice
2 tsp. curry powder
Kosher salt and freshly ground pepper
2 (10-ounce) packages frozen chopped spinach
2 cups cooked brown lentils
2 (13 1/2 ounce) cans coconut milk

Directions

1. Step 1Preheat oven to 350°F. Cook onion and garlic clove in olive oil in a large heatproof skillet over medium-low heat until translucent. Stir in rice, curry powder, salt, and pepper; cook 2 more minutes. Add spinach, lentils, and coconut milk. Cover and bake, 30 to 40 minutes.

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