Thursday, January 5, 2012

Lentil Spinach Cups


Featured Ingredient: Ricotta Cheese













Conjuring up images of gooey lasagna, ricotta is made from the whey that is drained away when making mozzarella, provolone, and other cheeses. Not just for bodybuilders, research suggest that whey protein can bolster immunity and contribute to satiety. Just think about it: You can eat cheese and feel full. Awesome! Fat-free versions of this snowy, white cheese are more protein dense than full-fat versions because they have additional non-fat milk solids mixed in. I almost always use lower fat versions in cooking as I don’t find that I miss the fat very much with respect to this cheese. Other cheeses? Bring on the fat baby! Ricotta also has the benefit of being lower in sodium than cottage cheese. Beyond lasagna, try it in protein shakes, scrambled eggs, pizzas or spread on toast.

These elegant, tasty gems prove that you should live green and eat that way as well. You can use frozen spinach if desired, but make sure to squeeze out as much liquid as possible. Lentils add protein and fiber, making these cups a satisfying meal centerpiece. I prefer dried lentils for their very low cost, better texture and lack of sodium, but canned versions will work as well.

Lentil Spinach Cups
















Ingredients

1/2 cup dry green or brown lentils
8 cups baby spinach
1/2 cup light ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 leek, thinly sliced
1/4 tsp nutmeg
Salt and pepper to taste

Method

Bring lentils and 3 cups of water to a boil in a medium sized saucepan saucepan. Simmer until lentils are tender, about 20 minutes. Meanwhile, preheat oven to 400°F. In a food processor, pulse spinach in batches until finely chopped. Add spinach to a bowl along with ricotta, Parmesan, eggs, leek, nutmeg, salt and pepper. Drain lentils and add them to the spinach mixture; mix well. Divide mixture evenly among 10 medium-sized muffin cups. Bake until set, about 20-25 minutes. Let cool before unmolding. 

9 comments:

  1. Just saw a blurb in this months Alive mag pointing me to your site. Like what I see - great ideas! I'll have to visit again. Thanks!

    ReplyDelete
  2. Just saw a blurb in this months Alive mag pointing me to your site. Like what I see - great ideas! I'll have to visit again. Thanks!

    ReplyDelete
  3. If using thawed, frozen chopped spinach, would you use 1or 2 10 oz boxes??

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  4. Replies
    1. I am loving this! Brilliant ideas!
      Would you serve these lentil spinach cups cold?...no microwave in use here! The small serving size is a great approach for all the reasons you list, and the recipes look great! Finding your site today is exactly what I needed! Thanks!

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  5. Sure, I don't see why these can't be eaten cold. Although, they probably taste a little better warmed.

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    Replies
    1. Gentle Art of WellnessJuly 22, 2012 at 4:09 PM

      So what do you think for heating these up? What oven temp would you use and for how long?

      Delete
  6. Thanks to Gentle Art of Wellness for passing this site on to me. I think your ideas will be a great tool for folks who live alone and don't want to cook for one!

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  7. I would think sticking these in the oven at around 300 degrees for a few minutes should do the trick.

    ReplyDelete

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