Vegetarian Moussaka - alive magazine

Name: Vegetarian Moussaka - alive magazine
Ingredients: 1 cup (250 mL) dried red lentils; 5 tsp (25 mL) extra-virgin olive oil, divided, plus extra; 2 tsp (10 mL) chopped fresh rosemary; 3 cups (750 mL) low-sodium vegetable stock; 2 lb (1 kg) Japanese eggplant, sliced into 1/4 in (6 mm) thin rounds (about 3 eggplants); 1/4 tsp (1 mL) sea salt, plus extra; Freshly ground black pepper; 1/4 sweet onion, diced; 4 garlic cloves, smashed and minced; 14 oz (398 mL) can fire-roasted, diced tomatoes; 2 tsp (10 mL) chopped fresh oregano; 1/2 tsp (2 mL) ground cinnamon; 1/2 tsp (2 mL) smoked paprika; 1 cup (250 mL) chopped kale; 1/2 cup (125 mL) plain Greek or soy yogurt; Freshly grated nutmeg, for garnish; Zest from 1 orange, for garnish

www.alive.com

Here is a light and healthy version of moussaka without the meat and heavy cream sauce. Perfect for a weekday meal. Jazz it up for guests with additional…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 cup (250 mL) dried red lentils
5 tsp (25 mL) extra-virgin olive oil, divided, plus extra
2 tsp (10 mL) chopped fresh rosemary
3 cups (750 mL) low-sodium vegetable stock
2 lb (1 kg) Japanese eggplant, sliced into 1/4 in (6 mm) thin rounds (about 3 eggplants)
1/4 tsp (1 mL) sea salt, plus extra
Freshly ground black pepper
1/4 sweet onion, diced
4 garlic cloves, smashed and minced
14 oz (398 mL) can fire-roasted, diced tomatoes
2 tsp (10 mL) chopped fresh oregano
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) smoked paprika
1 cup (250 mL) chopped kale
1/2 cup (125 mL) plain Greek or soy yogurt
Freshly grated nutmeg, for garnish
Zest from 1 orange, for garnish