Lentil and Spinach Bake with Feta and Dill
Baked lentil and spinach casserole simmered with tomatoes, stock cube, oregano, onion, and garlic, topped with feta and dill.
- 100 g Brown or green lentils, dried
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 400 g Tinned chopped tomatoes
- 200 g Fresh spinach
- 1 unit Vegetable stock cube
- 1 teaspoon Dried oregano
- 75 g Feta cheese, crumbled
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a medium ovenproof dish (approx. 20x15cm).
- Step 2
Rinse the dried lentils thoroughly.
- Step 3
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Sauté the chopped onion until softened, about 5 minutes.
- Step 4
Add the minced garlic and oregano, cook for 1 minute until fragrant.
- Step 5
Add the rinsed lentils, tinned tomatoes, and enough water to cover the lentils by about 5cm (approx. 500ml), along with the vegetable stock cube. Bring to a simmer.
- Step 6
Reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking.
- Step 7
Stir in the fresh spinach until it wilts completely into the lentil mixture. Taste and season with salt and black pepper.
- Step 8
Transfer the lentil mixture into the prepared ovenproof dish.
- Step 9
In a small bowl, mix the crumbled feta with the chopped fresh dill.
- Step 10
Sprinkle the feta and dill mixture evenly over the top of the lentil bake.
- Step 11
Drizzle the remaining 1 tablespoon of olive oil over the top.
- Step 12
Bake for 15-20 minutes, or until the top is lightly golden and bubbling. Serve hot.
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