Recipe for Tangy Spinach, Tomato, and Red Lentil Casserole 
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Yield:
8
Ingredients:
Amount Ingredient
2 cup lentils red
5 can cooked spinach (15 oz) drained
salt and pepper to taste
3 x canned tomatoes drained and chopped
(14.5 oz size)
Instructions:
Instructions: Rinse and boil the red lentils until tender, about 30-40 minutes.

Drain well.

Layer the WELL-DRAINED spinach (salted and peppered to taste), tomatoes, and red lentils in an ungreased large baking dish. Spread the nonfat yoghurt as thinly as possible on top of the lentils to cover the whole dish.

Bake uncovered in a 375 degree F oven for about 35 minutes.

NOTES : If you dont drain the spinach very well, youll need to cook this for a much longer time to reduce the amount of liquid, and the dish may suffer as a result.

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  ... Tangy Spinach, Tomato, and Red Lentil Casserole   ::   Tangy Steak Salad   ...