Lentil & Spinach Quiche

This one sounds okay, I’ll have to try it out. The boy will undoubtedly turn his nose up at it, but sucks to be him, the rest of us want to eat healthy, yummy food 🙂

  • 1 large onion, chopped
  • 1 tsp ground coriander seed
  • 1 tsp ground cumin
  • 175g red split lentils
  • 350ml boiling water
  • 250g spinach
  • 1 tbsp lemon juice
  • salt and pepper
  • Something to use as the base

I say, “something to use as the base”, because I figure this can be changed up each time you cook it. The recipe I found called for creating a pie base out of wholemeal bread, but that doesn’t appeal to me. I think I’m going to see if I can get pre made individual pie bases, and make up a heap of one person size pies so these can be enjoyed at lunch time as well as dinner!

Here ‘s what you do; Gently fry onions and spices for 3-4 minutes (dry, or with small amount of water). Add lentils to pan with the boiling water. Boil, and then simmer, covered, for 10-15 minutes until the lentils turn to a stiff puree. While lentils are cooking, wash the spinach, drain it well and cook it in it’s own juices in a covered pan for 6-8 minutes
until just done (or microwave it). Drain and chop. Mix into the lentils with the lemon juice and seasoning. Spread the filling over the prepared base. Cover loosely with foil and bake for 25-30 minutes

I’m going to use frozen spinach, as its all you can get around here. That means just defrosting it in the microwave, wringing it out, and I should be ready to go. I’m also thinking about upping the spice level a bit, as the wife and I enjoy spicy foods.

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