Layered Lentil Bake

A perfect meal for your vegan and vegetarian friends
Dish Type: main dish Lifestyle: dairy free, nut free, vegan, vegetarian


1 cup lentils (soaked overnight and cooked until very soft)

1 cup cooked rice

2 bunches chopped spinach

Lentil mixture

1 med onion, diced                                                    

2 grated carrots

1 cup finely minced celery                                        

1 diced red pepper

pinch rosemary                                                          

½ tsp. sage

pinch thyme                                                               

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.