I’ve had this recipe tucked away for a few years; I can’t believe I haven’t made these sooner, they’re so good!. These come together really quickly and are a lovely vibrant green. They’d make a great appetizer or light meal.
I also conquered one of my cooking hang-ups (you know those things that seem really impossible to do right, even though it shouldn’t be hard), I cooked lentils. While not an impressive feat, lentils have been one of those things that I couldn’t seem to do properly. When I’ve cooked them in soups they totally disintegrated, or they never got tender! But I decided to give it a try with these cups, and 25 minutes later I had delicious, tender lentils!
Makes 10 cups
Adapted from Muffin Tin Mania
- 1/2 cup dry black, brown or green lentils
- 6oz bag baby spinach
- 1 large green onion, thinly sliced
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 2 large eggs
- 1/4 tsp nutmeg (preferably freshly grated)
- 1/2 tsp salt
- 1/4 tsp pepper
Bring 2 cups of water to a boil, add lentils and a pinch of salt. Let boil for about 10 minutes, then reduce to a simmer and cook for another 10 minutes or until tender. Drain and let cool.
Preheat oven to 400°F. Grease muffin tin (even if they’re non-stick) and set aside.
In a food processor, pulse spinach until finely chopped. Add ricotta, Parmesan, eggs, nutmeg, salt and pepper and process until well combined. Stir in cooled lentils. Scoop into greased muffin tin (will probably fill about 10). Bake until set, about 18-20 minutes. Let stand for a few minutes before removing from the muffin tins.