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.