Thursday, February 27, 2014

Lentil Spinach Cups

I found a recipe for spinach and lentil muffins on a blog called "Muffin Mania". I guess the guy (yes, guy!) makes everything in a muffin tin. The number one reason for making muffin-size food? Portion control! Plus you can freeze the stuff and have it ready to throw in your lunchbox for some good, homecooked foods. So check him out.

I saw these muffins on Pinterest and thought they would be perfect for a baby shower luncheon. The new Mommy is a vegetarian, and she had a healthy 9 pound baby boy that is thriving on her vegetarian milk. The aunties and cousins are getting together to celebrate this new little wonder with a shower luncheon featuring a garden and ducky theme. 

I just had to share pictures of all the appetizers, including the "ducks on the pond" punch! We also had Lady Bug crackers and Caterpillar grapes.



1/2 cup dry black, brown or green lentils

8 cups spinach, stems removed

1/2 cup ricotta cheese

1/2 cup good-quality Parmesan cheese

2 large eggs, lightly beaten

1/4 tsp nutmeg

Salt and pepper to taste


Bring lentils and 2 cups of water to a boil in a medium saucepan and simmer until lentils are tender, about 20 minutes. Preheat oven to 400°F. In a food processor, pulse spinach in until finely chopped. Add ricotta, Parmesan, eggs, nutmeg, salt and pepper to the processor bowl and process until well combined. Stir in drained, cooked lentils. Divide evenly among 10 to 12 medium-sized greased muffin cups. Bake until set, about 20 to 25 minutes. Let cool and loosen with a butter knife. Garnish with grated Parmesan.

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