lentil or bean moussaka

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Lentil Moussaka

 

Recipe By :Harvest Collection: A Vegetarian Cookbook for All Seasons

Serving Size : 4 Preparation Time :0:00

Categories : Autumn Beans and Legumes

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup lentils

4 tablespoons polyunsaturated oil

1/2 cup chopped onion

1 clove garlic -- finely chopped

1 1/4 cups sliced mushrooms

1/2 cup vegetable stock

2 tablespoons tomato puree

1 tablespoon chopped fresh oregano

salt and freshly ground pepper

1/2 teaspoon ground nutmeg

3/4 pound eggplant -- sliced, salted and drained

2 tomatoes -- skinned and sliced

2 potatoes -- boiled and sliced

SAUCE:

2 tablespoons polyunsaturated margarine

2 tablespoons flour

1 cup lowfat 1% milk

2 ounces lowfat cheddar cheese -- grated

pinch dry mustard

salt and fresh ground pepper

 

Soak lentils as directed by package label. Drain, rinse and place in a pot of

cold water. Bring to a boil and cook rapidly for 10 minutes. Reduce the heat and

simmer for 20 to 30 minutes.

 

Heat half the oil and saute the onions and garlic gently. Add mushrooms and

lentils and cook for a few more minutes. Mix in the stock, tomato puree and

oregano. Season well, add the nutmeg and remove from the heat. Saute the

eggplant slices in the remaining oil until soft.

 

Spread the lentil mixture over the bottom of an oiled ovenproof dish, cover with

the eggplant slices, then a layer of tomato slices and top with the potato

slices.

 

To make the sauce, melt the margarine, add the flour and cook gently for 1 to 2

minutes. Gradually add the milk and stir over a low heat until the sauce

thickens. Allow to cook before adding half of the cheese and the mustard. Pour

the sauce over the moussaka and sprinkle with remaining cheese.

 

Bake at 350F for 20 minutes, or until the cheese is golden-brown and bubbling.

 

GARNISH

Fresh rosemary, tomato; chopped scallion tops; thinly sliced carrot ovals

 

VARIATION

Replace lentils with cooked mixed beans

 

Source:

" Gardner Merchant, Ltd. (Avery 1994) "

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Per Serving (excluding unknown items): 409 Calories; 19g Fat (41.5% calories

from fat); 17g Protein; 45g Carbohydrate; 12g Dietary Fiber; 6mg Cholesterol;

436mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Non-Fat

Milk; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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