Layered Lentil Bake
1 cup lentils (soaked overnight and cooked until very soft)
1 cup cooked rice
2 bunches chopped spinach
1 med onion, diced
2 grated carrots
1 cup finely minced celery
1 diced red pepper
½ tsp. sage
1 tsp. oregano
3 tbsp. tamari
½ tsp. salt
4 cups stewed tomatoes or 2 c water
½ tsp. cajun spice
4 tbsp. flour or 1 small tin tomato paste
Simmer sauté all ingredients for lentil mixture until vegetables are soft
Steam spinach until tender and then drain and set aside
To assemble your bake, you will need a 8 by 8 inch glass casserole dish, lightly oiled
First put in 1/2 the rice, the 1/2 the spinach and finally 1/2 of the lentil mixture.
Repeat the steps; if you like you can cover in a layer of grated Swiss or Gouda cheese before baking for 20-30 min. at 350 degrees F.
Freezes well. Thaw 1 hour before baking.