CHEESY RED LENTIL AND CORN BAKE

RED LENTIL AND CORN BAKE

Serves 4-6

Ingredients

• 3 cups fresh spinach
• 2 1/2 cups vegetable stock
• 2 cups corn kernels (fresh or canned)
• 1 cup red lentils
• 1 cup sharp cheddar cheese
• 2 white onions, chopped
• 2 cloves garlic, minced
• 1 large, ripe tomato, chopped
• 2 tablespoons extra-virgin olive oil
• 1 pinch red pepper flakes
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º F.
2. Heat olive oil in a large pan or skillet over medium-high heat and saute onions until translucent and tender. 5-7 minutes.
3. During the last minute of cooking, add minced garlic and cook until fragrant.
4. Add tomatoes and cook for 5 minutes, or until softened. Then add corn and spinach and cook until just wilted. About 3 minutes. Season with salt and pepper and red pepper flakes.
5. Add lentils and vegetable stock and bring mixture to a boil.
6. Reduce heat to low, cover and let simmer for 25 minutes, or until lentils are tender.
7. Transfer mixture to a 9×13-inch baking dish and stir in cheddar cheese.
8. Bake for 15-20 minutes, or until cheese is melted and bubbly.

Recipe adapted from Net Mums