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Tangy Spinach, Tomato And Red Lentil Casserole

A home-style Tangy Spinach, Tomato And Red Lentil Casserole made with Lentils, Cooked Spinach Salt And Pepper, Canned Tomatoes, and Nonfat Yogurt. Ready in about 5 min, it serves 8. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 5 can
• 3
• 1 cup

Method (preview)

1. 1

   Rinse and boil the red lentils until tender, about 30-40 minutes.

2. 2

   Drain well.

3. 3

   Layer the WELL-DRAINED spinach (salted and peppered to taste), tomatoes, and red lentils in an ungreased large baking dish.

4. 4

   Spread the nonfat yoghurt as thinly as possible on top of the lentils to cover the whole dish.

5. 5

   Bake uncovered in a 375 degree F oven for about 35 minutes.

6. 6

   NOTES: If you don't drain the spinach very well, you'll need to cook this for a much longer time to reduce the amount of liquid, and the dish may suffer as a result.