Spinach and Lentil Casserole

While I'm not a casserole person, this seemed like a good idea.  I couldn't find exactly what I wanted and struck out on my own.  Halfway through making it, realized it's basically spanakopita filling with lentils.  It avoids the fuss of dealing with phyllo dough.  Add one more egg, and it could go in a quiche shell or be baked as a frittata.

I really enjoyed this, and will definitely make it again.  Maybe as a side dish for a holiday dinner.  If you aren't vegetarian, it would work as a side with fish or chicken.  You would get more like six servings out of it.

Random side note, this finished off the container of white pepper I inherited from my mom.  No, I don't use it much.  Still went out and bought more.  I season my food a lot more than I used to.  This one probably won't take 16 years to go through.

3/4 C lentils
1 Tb olive oil
*1 C diced red onion
*2 cloves garlic, minced
12 oz frozen chopped spinach
salt and white pepper to taste
2 eggs
*2 Tb half and half
4 oz crumbled goat cheese or feta

1.  Check lentils for stones and rinse.  In a medium saucepan, bring to a boil with 2-3 cups of water and a pinch of salt.  Lower heat to a simmer, cover, and cook until they split, about 30-40 minutes.  Drain and set aside to cool.

2.  Add oil to the saucepan and heat on medium.  Add onion and cook until softened, about 5 minutes.  Add in garlic and spinach and cook until everything is heated through, about 5 more minutes.

3.  Spray or oil an 8x8 casserole.  Preheat oven to 350º

4.  In a bowl, beat together the eggs, half and half, and salt and pepper as your heart decides.  Remember, the cheese will have salt in it.

5.  Add lentils and spinach to the bowl and stir to distribute.  Add crumbled cheese and fold in.  Pour mixture into casserole dish and spread evenly.

6.  Bake 40-50 minutes, until bubbly and eggs have thickened.  Cool 10 minutes before slicing and serving.

Serves 4 as a main dish, 6-8 as a side

Difficulty rating  :)