Tender layers of vegetables and lentils with a rich topping.
Preparation Time: 30 mins
Cooking Time: 1 hr
Preheat oven to 350ºF.
ZUCCHINI: Heat oil in a large nonstick skillet. Fry zucchini until brown on both sides. Take zucchini out and set aside.
LENTIL FILLING: Place 2 tablespoons water in large nonstick skillet over medium heat. Sauté onion and garlic until soft. Add celery, tomatoes, lentils, soy sauce, basil, salt and 4 cups extra water. Cover and simmer for 50 minutes or until cooked.
TOPPING: Mix together eggs, yogurt and extra basil in a small bowl.
MOUSSAKA: To assemble, cover the base of a shallow casserole dish with half the lentil mixture. Cover with half the zucchini. Repeat, finishing with zucchini. Pour over egg-yogurt topping. Sprinkle with cheese.
Bake in a moderate oven for 30 to 40 minutes, or until browned.
Serve with selected vegetables and herb bread.
Serving suggestions are not included in the nutritional analysis.