Savory Lentil and Spinach Bake

Name: Savory Lentil and Spinach Bake
Cook time: 35 min
Yield: 6 servings
Ingredients: 900 ml water for simmering the lentils; 180 g brown or green lentils rinsed and picked over; 3 g fine salt divided; 20 ml olive oil divided; 120 g yellow onion small dice; 12 g garlic minced; 2 g ground cumin none; 2 g dried oregano none; 1 g black pepper freshly ground; 250 g fresh spinach roughly chopped; 30 g tomato paste none; 120 g feta cheese crumbled; 1 item egg lightly beaten; 2 g lemon zest finely grated; 8 g fresh parsley chopped; 6 g fine salt divided; 25 g plain breadcrumbs divided; 10 ml olive oil divided; 20 g plain breadcrumbs divided; 20 g finely grated Parmesan cheese for the topping

A home-kitchen side dish that combines cooked lentils, wilted spinach, feta, and herbs in a shallow baking dish, then bakes until set and browned. The texture contrasts a moist, hearty filling with a crisp breadcrumb crust.

By Julienne

Cook time: 35 minutes

Servings: 6

Ingredients

900 ml water for simmering the lentils
180 g brown or green lentils rinsed and picked over
3 g fine salt divided
20 ml olive oil divided
120 g yellow onion small dice
12 g garlic minced
2 g ground cumin none
2 g dried oregano none
1 g black pepper freshly ground
250 g fresh spinach roughly chopped
30 g tomato paste none
120 g feta cheese crumbled
1 item egg lightly beaten
2 g lemon zest finely grated
8 g fresh parsley chopped
6 g fine salt divided
25 g plain breadcrumbs divided
10 ml olive oil divided
20 g plain breadcrumbs divided
20 g finely grated Parmesan cheese for the topping

Instructions

Heat the oven to 200°C. Lightly oil a 9x13-inch baking dish. Bring the water and lentils to a simmer in the saucepan with 3 g of the salt. Cook until the lentils are tender but not mushy, about 20 to 25 minutes. Drain well. The lentils are tender and hold their shape, with no excess water left in the colander.
While the lentils cook, heat 20 ml of the olive oil in the skillet over medium heat. Add the onion and cook until translucent, then add the garlic, cumin, oregano, and black pepper and cook for 30 seconds. The onion is softened and the garlic is fragrant, not browned.
Add the spinach and cook, tossing, until wilted. Stir in the tomato paste and cook for 1 minute to round out the flavor. The spinach has collapsed and the tomato paste looks darker and slightly sticky.
In the mixing bowl, combine the drained lentils, spinach mixture, feta, egg, lemon zest, parsley, and the remaining 6 g of salt. Fold in 25 g of the breadcrumbs to help bind the mixture. The mixture is evenly combined and moist but not soupy.
Transfer the mixture to the baking dish and spread it into an even layer. Mix the remaining 20 g of breadcrumbs with the remaining 10 ml of olive oil and the optional Parmesan, then scatter over the top. The top is evenly covered with a dry, sandy breadcrumb layer.
Bake for 15 to 18 minutes, then switch to broil for 1 to 2 minutes if needed to brown the crust. Rest for 5 minutes before serving. The casserole is hot throughout, set at the center, and the top is golden brown and crisp.