Lentil Moussaka
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 45 minutes 1 hour 10 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-3/4 cups green lentils 1 large eggplant, sliced 4-5 tbsps vegetable oil
1 large onion, chopped 1 clove garlic, minced 1 large carrot, dicced
4 celery sticks, finely chopped 1-2 tsps mixed herbs 14-ounce can tomatoes
2 tsps Japanese soy sauce freshly ground black pepper 2 potatoes, cooked and sliced
2 large tomatoes, sliced SAUCE: 4 tsps margarine 4 tbsps brown rice flour
scant 2 cups milk 1 large egg, separated 1/2 cup grated cheddar cheese
1 tsp nutmeg



1 Cook the lentils in plenty of water until soft. Drain and reserve the liquid.
2 Fry the eggplant in the oil, drain well, and set aside. Cook the onion, garlic, carrot and celery in a little of the lentil stock, simmering with the lid on until just tender.
3 Add the lentils, mixed herbs, and canned tomatoes. Simmer gently for 3 to 4 minutes. Season with the soy sauce and pepper.
4 Place a layer of the lentil mixture in a large casserole dish and cover with half of the eggplant slices. Cover the eggplant slices with half of the potato slices and all the tomato. Repeat with the remaining lentils, eggplant, and potatoes.
5 To make the sauce, gently melt the margarine in a saucepan, remove form the heat, and stir in the flour.
6 Add the milk gradually, blending well, so that the sauce is smooth and reasonably lump free. Return to the heat and stir continually until the sauce thickens. Remove the pan from the heat and cool slightly. Add the egg yolk, stir in the cheese, and add the nutmeg.
7 Beat the egg white until it is stiff, then carefully fold into the sauce.
8 Pour the sauce over the moussaka, covering the dish completely. Bake in a preheated 350 F. oven for about 40 minutes, until the top is golden brown and puffy.

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