CHEESY RED LENTIL AND CORN BAKE

We Can’t Get Enough Of This Cheesy Red Lentil And Corn Bake!

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

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