Name: Baked Vegetable and Lentil Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 0.25 cup dry green lentils; 2 large eggs; 0.5 cup nonfat Greek yogurt; 0.5 oz shredded cheddar cheese; 1 cup raw sliced mushrooms; 1 cup raw chopped spinach; 0.25 cup raw chopped onion; 1 tsp minced garlic; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.
Place the dry lentils in a small saucepan with 1 cup of water and bring to a boil; reduce heat and simmer for 18 minutes until tender, then drain well.
While the lentils simmer, heat the olive oil in a skillet over medium heat and sauté the onion, garlic, and mushrooms for 6 minutes until softened.
Add the chopped spinach to the skillet and stir for 1 minute until just wilted, then remove the pan from the heat.
In a medium mixing bowl, whisk together the eggs, Greek yogurt, sea salt, black pepper, and dried thyme until the mixture is completely smooth.
Fold the drained lentils and the sautéed vegetable mixture into the egg and yogurt base until evenly combined.
Pour the mixture into the prepared baking dish and spread it into an even layer, then sprinkle the shredded cheddar cheese across the top.
Bake for 25 minutes until the casserole is set in the center and the cheese has formed a golden, crispy crust.

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Ingredients

Instructions

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