Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spinach Casserole with Lentils and Quinoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 20 reviews

A wholesome and delicious Spinach Casserole featuring nutritious red lentils and quinoa, combined with vibrant spices and creamy dairy-free topping, perfect for a comforting vegan meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Grains and Legumes

  • 150 g (¾ cup) dry quinoa or rice
  • 150 g (¾ cup) dry red lentils

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 400 g (14.1 oz) frozen spinach, thawed

Spices & Oil

  • ½ Tbsp oil
  • 1 tsp ground paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • ¼ tsp ground turmeric
  • Salt & pepper to taste

Dairy Substitutes & Toppings

  • 180 ml (¾ cup) dairy-free cream or canned coconut milk
  • 125 g (1 ½ cups) vegan cheese, shredded

Instructions

  1. Prepare Grains and Lentils: Rinse quinoa or rice thoroughly to remove excess starch. Transfer to a large saucepan filled with plenty of boiling water and cook for 2-3 minutes, then add red lentils and simmer until both are tender but still slightly firm to avoid overcooking. Drain and set aside.
  2. Preheat Oven and Prepare Dish: Preheat your oven to 356 °F (180 °C). Lightly oil a 9×9 inch (23×23 cm) casserole dish for baking.
  3. Sauté Onions and Spinach: Heat oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add thawed spinach and cook until heated through and excess liquid evaporates.
  4. Combine Ingredients: In the prepared casserole dish, mix together the cooked quinoa and red lentils with the sautéed spinach and onion mixture. Add all spices—paprika, cumin, coriander, garlic powder, turmeric—as well as salt and pepper. Pour in the dairy-free cream or coconut milk and stir until well combined.
  5. Add Cheese Topping and Bake: Sprinkle the shredded vegan cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
  6. Serve: Remove from oven and allow the casserole to cool for a few minutes before serving. Enjoy your warm, nutritious meal!

Notes

  • Cooking time varies depending on choice between quinoa or rice; follow package instructions for optimal results.
  • Rinsing grains thoroughly is essential to prevent sticky or gloopy texture in the final dish.
  • Avoid overcooking grains during boiling as they continue cooking in the oven; aim for slightly al dente texture before baking.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://flavorhug.com/spinach-casserole-with-lentils-and-quinoa-recipe/