Rating: 4 stars
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This healthful and hearty dish is a colorful infusion of kale, spinach, and sweet potato. The melted cheese and toasted walnuts make an ultimate comforting bite.

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary test

20 mins
35 mins
55 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish. In a 5- to 6-qt. pot cook potato, onion, and garlic in hot oil over medium 6 to 8 minutes or until potato is just tender. Stir in broth; bring to boiling. Gradually add spinach and kale, stirring after each addition until wilted. Stir in rice, lentils, half of the cheese, the eggs, salt, and pepper. Transfer to the prepared dish, spreading evenly. Cover with foil.

  • Bake, covered, 25 minutes. Top with the remaining cheese. Bake, uncovered, 10 to 15 minutes more or until heated through. Sprinkle with toasted walnuts.


Cooked rice and lentils can be found in the refrigerated section of most grocery stores. To cook from dry, use 2/3 cup rice and 1 cup lentils and cook each according to package directions.

Nutrition Facts

367 calories; fat 16g; cholesterol 116mg; saturated fat 6g; carbohydrates 38g; mono fat 6g; poly fat 3g; insoluble fiber 9g; sugars 5g; protein 19g; vitamin a 10834.2IU; vitamin c 46.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.5mg; folate 198mcg; vitamin b12 0.5mcg; sodium 571mg; potassium 679mg; calcium 353mg; iron 4.1mg.