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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour and not all-purpose flour in this dish.

 

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor." -Roger Verge, Chef

The refrigerator light goes on...

I was teaching a cooking class at The Goldring Center for Culinary Medicine recently and one of the participants mentioned making moussaka with lentils (we had been working with lentils). Suddenly, I had a craving to make this recipe and it is really delicious. My wife said, "Who needs lamb for moussaka?" and she is an avowed lamb lover.

There are multiple steps to this dish, but each is pretty simple and if you make a double batch, there's a lot for leftovers.

 

 

Lentil Moussaka



Servings = 4 | Serving size =about 2 cups

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers. Multiplying this recipe should be done using additional Pyrex casserole dishes of the same size.

1 medium eggplant (about 16 ounces)
spray olive oil
4 tsp olive oil (divided)
1 large white onion (diced)
1 cup lentils
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp dried marjoram
1/8 tsp dried tarragon
1 tsp dried basil leaves
1 tsp dried oregano leaves
2 tsp red wine vinegar
1 tsp honey
1/3 tsp salt
2 15 ounce can no salt added diced tomatoes
5 cups water
2 Tbsp all purpose flour or garbanzo flour
1 cup 2% milk
8 ounces red or Yukon gold potatoes (sliced thinly)
4 ounces provolone cheese

Lentil Moussaka recipe by Dr. Gourmet
Preheat the oven to 325F.

Thinly slice the eggplant and place on a cookie sheet lined with non-stick foil. Spray lightly with olive oil and roast for 20 minutes. Turn once during roasting. Remove and let cool.

While the eggplant is roasting, place 2 teaspoons of the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the lentils, cinnamon, nutmeg, cloves, marjoram, tarragon, basil, oregano, vinegar, honey, salt, tomatoes, and water.

Stir and reduce the heat. Simmer for 30 minutes. Stir occasionally.

While the lentils are cooking, line a 10 inch oblong Pyrex dish with foil.

When the lentils are almost soft, place the remaining 2 teaspoons olive oil in a small saucepan over medium heat. When the oil is hot, add the flour.

Whisk well and cook the flour for about 1 minute.

Add the milk slowly while whisking. Cook for about 3 to 5 minutes until thick, whisking continuously.

Place half of the eggplant in a layer at the bottom of the Pyrex dish.

Top with a layer of half of the potatoes.

Add half of the lentil mixture and smooth out into a thin layer.

Add the provolone cheese in a layer.

Add the remaining eggplant and then a layer of the remaining potatoes.

Add the remaining lentil mixture and then top with the white sauce.

Cover with foil and bake for 35 minutes covered.

Uncover and cook for another 10 minutes.

Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

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Amount Per Serving

Calories 469 Calories from Fat 108
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 5g 18%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 21mg 7%
Sodium 501mg 20%
Total Carbohydrates 67g 23%
    Dietary Fiber 23g 77%
    Sugars 14g  
Protein 25g  
Vitamin A 10% Vitamin C 64%
Calcium 41% Iron 36%
Vitamin K 20 mcg Potassium 1567 mg
Magnesium 136 mg