Lentils, Beans and Feeling Good
I have been on a real beans and lentils kick since 2010 began. So far I have made 2 big batches of chili, one batch of Rockin' Moroccan Stew with Chick Peas, a few refried bean burritos, ham and lentil soup and now Meatless Moussaka. Jack and Terryl gave me this recipe (out of a Weight Watchers Cookbook). They use lentils (they gave me three huge bags of lentils as well!) but have heard that TVP version is good too. I thought it turned out great.
Meatless Moussaka
1 (1 pound) eggplant (peeled and cut into ¼ inch slices)
1 tsp olive oil
1 onion (medium) finely chopped
3 garlic cloves, minced
1 (28 ounce) can diced tomatoes
½ cup (to 1 cup)cooked lentils (or textured vegetable protein)
1 bell pepper, chopped
¼ cup red wine
½ tsp cinnamon
½ tsp salt
½ tsp ground pepper
3 tbsp chopped parsley
3 tbsp flour
1 ½ cups milk (3 tbsp and then the rest)
1 large egg
1/8 tsp nutmeg
½ cup shredded parmesan cheese
1. Preheat oven to 375. Spray an 8x12 baking dish with non-stick spray.
2. Arrange a single layer of eggplant on a baking sheet or pan and bake until softened (about 20 mins).
3. Meanwhile, heat a large saucepan. Add oil, garlic and onion. Saute until golden (about 7 mins). Add the tomatoes, lentils (or TVP) bell pepper, wine, cinnamon, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered until almost all the liquid has evaporated (about 25 mins). Stir in parsley.
4. Blend flour with 3 tbsp of milk in a small saucepan until smooth; blend in the remaining milk. Cook, stirring constantly, until the mixture boils and thickens (about 3 mins). Remove the mixture from heat. Beat the egg and nutmeg together in small bowl; stir in about ½ cup of the hot milk mixture into egg and then return to the saucepan and mix well.
5. Arrange eggplant in baking dish, top with tomato mixture and spread smooth. Top with the milk mixture and spread
smooth. Sprinkle with cheese and bake about 20 minutes until hot in middle and cheese is golden. Let stand 5
minutes before serving.
Meatless Moussaka
1 (1 pound) eggplant (peeled and cut into ¼ inch slices)
1 tsp olive oil
1 onion (medium) finely chopped
3 garlic cloves, minced
1 (28 ounce) can diced tomatoes
½ cup (to 1 cup)cooked lentils (or textured vegetable protein)
1 bell pepper, chopped
¼ cup red wine
½ tsp cinnamon
½ tsp salt
½ tsp ground pepper
3 tbsp chopped parsley
3 tbsp flour
1 ½ cups milk (3 tbsp and then the rest)
1 large egg
1/8 tsp nutmeg
½ cup shredded parmesan cheese
1. Preheat oven to 375. Spray an 8x12 baking dish with non-stick spray.
2. Arrange a single layer of eggplant on a baking sheet or pan and bake until softened (about 20 mins).
3. Meanwhile, heat a large saucepan. Add oil, garlic and onion. Saute until golden (about 7 mins). Add the tomatoes, lentils (or TVP) bell pepper, wine, cinnamon, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered until almost all the liquid has evaporated (about 25 mins). Stir in parsley.
4. Blend flour with 3 tbsp of milk in a small saucepan until smooth; blend in the remaining milk. Cook, stirring constantly, until the mixture boils and thickens (about 3 mins). Remove the mixture from heat. Beat the egg and nutmeg together in small bowl; stir in about ½ cup of the hot milk mixture into egg and then return to the saucepan and mix well.
5. Arrange eggplant in baking dish, top with tomato mixture and spread smooth. Top with the milk mixture and spread
smooth. Sprinkle with cheese and bake about 20 minutes until hot in middle and cheese is golden. Let stand 5
minutes before serving.