FAUX MOUSSAKA WITH LENTILS
Make and share this Faux Moussaka With Lentils recipe from Food.com.
Provided by TomorrowsMe
Categories Greek
Time 6h50m
Yield 10 one cup servings, 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine lentils, potatoes, broth, and garlic, and spices in a 5-6 quart slow cooker.
- Top with eggplant and carrots.
- Cook for 6 hours on low setting or 3 hours on high setting.
- Soften cream cheese and blend with eggs until fully combined.
- Add tomatoes and cream cheese mixture to slow cooker and cook for an additional 30 minutes.
- Serve with rice pilaf and tzatziki.
Nutrition Facts : Calories 191.4, Fat 6.5, SaturatedFat 3.3, Cholesterol 54, Sodium 230.1, Carbohydrate 26.8, Fiber 6.5, Sugar 4.3, Protein 8.1
LENTIL AND EGGPLANT MOUSSAKA
Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn.
Provided by chefdavidgeisser
Categories Eggplant Recipes
Time 1h50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
- Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
- Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
- Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
- Bake in the center of the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.1 g, Cholesterol 225.1 mg, Fat 25.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 636.5 mg, Sugar 18.9 g
LENTIL & LAMB MOUSSAKA
More lentils, less mince is the key to this low-cost family meal
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.
- Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.
- Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.
Nutrition Facts : Calories 343 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.59 milligram of sodium
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