Measurements

• 1 cup Lentils
• 2 cups Spinach
• 1 Onion
• 2 cloves Garlic
• 2 Tomatoes
• 1 Carrot
• 1 stalk Celery
• 1 Bell Pepper
• 2 tbsp Olive Oil
• 3 cups Vegetable Broth
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Paprika
• 1 tsp Thyme
• 1 tsp Oregano
• 1 cup Cheese

Preparation Method

• Preheat oven to 375°F (190°C).
• Rinse and drain lentils.
• In a large pot, heat olive oil over medium heat.
• Add onions and garlic, sauté until translucent.
• Add carrots, celery, and bell peppers, cook for 5 minutes.
• Stir in tomatoes, lentils, and vegetable broth.
• Season with salt, black pepper, paprika, thyme, and oregano.
• Bring to a boil, then reduce heat and simmer for 20 minutes.
• Stir in spinach and cook until wilted.
• Transfer mixture to a casserole dish.
• Top with shredded cheese.
• Bake in preheated oven for 25 minutes or until cheese is golden.
• Let cool slightly before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.