Tender layers of vegetables and lentils with a rich topping.
Serves: 6 person(s)
Preparation Time: 30 mins
1 large zucchini, sliced
4 cup + 2 tablespoons water, divided
1 onion, chopped
1 clove garlic, crushed
4 sticks celery, sliced
1 can (14 oz) diced tomatoes
1 1/4 cup brown lentils
2 Tbsp reduced-sodium soy sauce
3/4 tsp basil, divided
1 tsp salt
2 eggs, lightly beaten
2/3 cup lowfat plain yogurt
1/4 cup grated lowfat cheese
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.
Serving suggestions are not included in the nutritional analysis.
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