Easy Red Lentil and Spinach Casserole - Lakeside Natural Medicine

Natural Health and Wellness for the Whole Family

Easy Red Lentil and Spinach Casserole

BySarah Axtell, ND July 16, 2014

This is the easiest and most desired dinner dish at our house. Cece commonly requests “pink lentils” for dinner. Red lentils (or to cece, pink) are one of my most favorite to cook with because they are quick-cooking and kids seem to love them.

I realized the other day that I cook a lot of one-pot or one-dish meals… also known as casseroles. I love them-not only for the comfort and satisfaction they leave you (because they tend to be a complete meal all in one) but also for their ease. Having one focus in the kitchen is enough for me. Growing up, we regularly had casseroles for dinner. I now understand WHY! My mom was cooking for 8, and she needed to make a relatively easy meal that everyone was going to like. I can remember her making 3-4 casseroles at a time- freezing them for upcoming weeks. Well, the apple doesn’t fall far from the tree. While I opt for some healthier ingredients than my mom chose for her casserole creations (she often used cream of mushroom soup, canned green beans, leftover chicken, white rice, etc), I carry on her tradition in the kitchen through one-dish meals and seemingly cooking for an army. I made 3 of these this afternoon while Cece and Lulu were napping! I just love stocking up my freezer!

This casserole is a complete meal and only involves 3 main ingredients: red lentils, spinach, cheese. I use frozen spinach because I always have it on hand and it makes it even easier!

Easy Red Lentil and Spinach Casserole

  • 1.5 cups red lentils
  • 3 cups vegetable broth
  • 3-4 cups frozen spinach (You could use fresh- just steam it first. You’ll need a lot more to start with as it cooks down considerably).
  • Dried Italian herbs- thyme, oregano, basil
  • Salt and pepper. I like to use fresh cracker pepper to give it a kick.
  • 1 cup of your favorite grated cheese- I like to use parmesan or goat gouda.

1. Preheat oven to 350 F.
2. Bring broth to a boil. Add lentils and cook for approx 10-15 minutes, or until liquid is absorbed and lentils are soft. Add herbs, salt and pepper. Set aside.
3. Cover the bottom of a glass pyrex dish (8×8 in) with spinach.
4. Pour lentils over spinach.
5. Top with grated cheese.
6. Bake for 30 minutes.


Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.

Sign up for our newsletter: