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4.2 from 5 votes

Spinach and ricotta lentil slice

A fluffy yet hearty lentil slice, with garlicky spinach and pockets of creamy ricotta. Great served hot for dinner, or cold for lunch boxes!
Prep Time30 mins
Cook Time45 mins
Cooling time15 mins
Total Time1 hr 15 mins
Course: Main meals
Servings: 4 slices
Author: Becca Heyes


  • 185 g (~ 1 cup) dried red lentils
  • 500 ml (~ 2 cups) vegetable stock
  • 1 tbsp oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 large handfuls fresh spinach, roughly chopped
  • Few sprigs fresh parsley, chopped
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • 2 eggs
  • Black pepper
  • 2-3 tbsp ricotta cheese


  • Add the lentils to a saucepan with the vegetable stock. Simmer, stirring regularly, until the lentils are tender and any excess liquid has been absorbed - around 15-20 minutes (you'll need to stir regularly towards the end, and turn the heat down, to ensure they don't stick). You can add a dash more water if needed - or, if you have too much excess liquid, just drain it away. Set aside to cool for around 15 minutes.
  • Heat a dash of oil in a frying pan, and add the onion and garlic. Cook over a medium heat for 5 minutes, until the onions are soft. Add the chopped spinach (you can add a handful at a time if it won't all fit in the pan), and cook for a few minutes until wilted.
  • When the lentils have cooled a bit, add them to a mixing bowl along with the spinach mixture, chopped parsley, grated cheese (hold a little back for topping), 2 eggs, and a good pinch of black pepper. Mix thoroughly, and transfer to a baking dish.
  • Add a few dollops of ricotta cheese to the top of the lentil mixture, and top with any remaining grated cheese. Bake at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, or until firm and crispy.