Lentil Moussaka

Name: Lentil Moussaka
Ingredients: 2 Tbsp (30 mL) olive oil; 2 cups (500 mL) yellow onion, small dice; 2 Tbsp (30 mL) garlic; 2 cups (500 mL) whole red lentils, cooked and drained well; 1 lb (500 g) roasted brown mushrooms, roughly chopped; 2 cups (500 mL) crushed tomatoes; ¼ cup (60 mL) tomato paste; 2 cups (500 mL) low sodium beef stock; 4 bay leaves; 1 Tbsp (15 mL) Greek oregano, dried; 1 tsp (5 mL) cinnamon, ground; 3 lb (1.5 kg) eggplant, sliced ½ inch lengthwise, grilled until soft; 2 lb (1 kg) zucchini, thinly sliced, grilled until soft; 6 Tbsp (90 mL) butter, unsalted; ½ cup (125 mL) all-purpose flour; 1 quart (1 L) milk; 1 cup (250 mL) Parmesan cheese, finely grated; 1 tsp (5 mL) nutmeg; 1 tsp (5 mL) white pepper, finely ground; 3 egg yolks

www.lentils.org

A vegetarian version of the Greek classic - eggplants and zucchini are layered with spiced and simmered lentils, mushrooms, and tomatoes and topped with bechamel sauce before being baked.

Keywords

global street food
main dish
whole-food plant-based
greek
mediterranean
whole red
foodservice
english
winter

View full recipe on www.lentils.org

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.lentils.org.

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