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Cheesy Spinach-Lentil Casserole

Posted by Peggy on January 2, 2013

Cheesy Spinach-Lentil Casserole
Recipe: Cheesy Lentil-Spinach Casserole


  • 3 cups vegetable or chicken stock
  • 1 cup brown lentils
  • 1/2 cup uncooked long grain brown rice*
  • 1 cup chopped onion or leek
  • 3 teaspoons fresh minced garlic
  • 1 (1 pound bag) frozen spinach, thawed, all water wrung out
  • 2 teaspoons dry basil
  • 3 tablespoons extra virgin olive oil
  • 1-3 tablespoons tamari or soy sauce
  • 2 eggs, well beaten
  • 2 cups grated Cheddar cheese
  • 1/4 cup unsalted sunflower seeds


  1. Preheat oven to 300 degrees.
  2. In a (3 quart, 9X13-inch) baking dish, combine stock, lentils, rice, leeks or onions and garlic. Stir and cover tightly with foil. On center rack of oven, bake 1 hour and 10 minutes.
  3. Remove foil, stir in spinach, basil, olive oil, if using, and 1 tablespoon tamari or soy sauce. Season to taste with additional tamari and freshly ground pepper. Stir in beaten egg and combine well with spinach-lentil mixture. With a spoon or spatula, flatten casserole and wipe exposed edges of dish. Combine cheese and sunflower seeds and evenly spread over casserole. Return to oven and bake an additional 30-35 minutes, or until cheese is golden.
  4. Let rest 10 minutes, then cut into portions and serve.

*It is important NOT to use a quick cook brown rice; the uncooked rice should require at least 45 minutes of cooking time.

Number of servings (yield): 6-8 servings

Active Time: 20 minutes

Total Bake Time: 1 hour, 40 minutes

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