Linsen-Spinatgratin

Ingredients

• 500 ml vegetable broth
• 1 bay leaf
• 250 g red lentils
• 200 g sheep cheese
• 8 tomatoes
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• Salt
• Pepper
• 300 g spinach
• vegetable oil (for the baking dish)

Instructions

1. 1.

   Bring the broth with the bay leaf to a boil. Rinse the lentils in a sieve under hot water, add them to the broth and simmer for about 5 minutes. Remove from heat and let stand for 5-10 minutes. Crumble the cheese and mix it into half of the lentils; discard the bay leaf.

2. 2.

   Parboil the tomatoes, cool, peel, quarter, seed and dice finely. Peel the onion and garlic and dice them finely. Wash the chili pepper, halve, deseed and chop finely. Sauté the onion, garlic and chili in hot oil until translucent. Add tomato paste briefly, then add the tomatoes. Simmer for about 15 minutes until thickened; season with salt and pepper.

3. 3.

   Wash, trim and blanch the spinach in salted water briefly. Cool, squeeze out excess water and roughly chop.

4. 4.

   Preheat the oven to 200 °C (fan). Grease a baking dish with oil.

5. 5.

   Layer half of the lentils into the dish, spoon some tomato sauce and spinach over them, then repeat the layers. Sprinkle the remaining cheese on top and bake for about 30 minutes until golden brown.