Lentil and Spinach Slices

These lentil and spinach slices are high in protein and make excellent lunch box treat. They are also compatible with the Slow Carb Diet. It takes a bit of an effort to make these slices as you need to make sure the frozen spinach is dry before baking. But, it is totally worth it. I make a batch on the weekend and refrigerate for the week.

Ingredients 

(Vegetarian, Four Hour Body, Slow Carb Diet, Gluten Free)

Total protein: ~ 64g

Protein per slice: ~ 8g

500g frozen spinach 

½ of the lentils cooked according to the Indian Style Red Lentils recipe

1 egg 

Preparation

1. Spinach: Thaw the spinach either overnight in the fridge or in the microwave. Once the spinach is thawed, you need to squeeze out as much water as possible from it. I place the spinach in a large strainer, place a small plate on top of the spinach, then press on it to squeeze water out. Then I dry the spinach further by slowing heating it in a large frying pan on low heat. Allow the spinach to cool to room temperature. It is important to ensure the spinach is properly dried out to obtain firm slices when the spinach is baked with lentils.
2. Lentils: Prepare the lentils using the Indian Style Red Lentils recipe.

Baking:

Preheat the oven to 200C. In a suitable bowl, add the spinach, lentils and an egg. Mix well. Line a baking tray and spread the lentil mixture evenly, about 0.5 cm thick. Bake for 20 minutes. Once cool, cut the lentil bake into 8 even rectangular pieces.