| |
Tangy Spinach, Tomato, and Red Lentil Casserole |
 |
| Course : |
Lentils |
| From: |
HungryMonster.com |
| Serves: |
8 |
|
| |
Ingredients:
| 2 |
cups |
red lentils |
| 75 |
ounces |
cooked spinach -- drained |
| 1 |
teaspoon |
salt and pepper -- to taste |
| 43 1/2 |
ounces |
canned chopped tomatoes -- drained |
| 1 |
cup |
nonfat yoghurt -- or to taste |
|
| |
Preparation:
Rinse and boil the red lentils until tender, about 30-40 minutes. Drain well= |
|
|