Faux Moussaka With Lentils |
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Prep Time: 20 Minutes Cook Time: 370 Minutes |
Ready In: 390 Minutes Servings: 4 |
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A lower fat, vegetarian version of the traditional Greek/Turkish beef and eggplant dish. Ingredients:
1 1/4 cups lentils |
4 medium potatoes, chopped into half inch cubes |
1 (14 3/4 ounce) can vegetable broth |
3 garlic cloves, minced |
1 teaspoon cinnamon |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon salt |
1 large eggplant, chopped into half inch cubes |
4 medium carrots, sliced thin |
1 (14 ounce) can tomatoes with basil, garlic, and oregano |
8 ounces light cream cheese (neufchatel cheese) |
2 large eggs |
Directions:
1. Combine lentils, potatoes, broth, and garlic, and spices in a 5-6 quart slow cooker.
2. Top with eggplant and carrots.
3. Cook for 6 hours on low setting or 3 hours on high setting.
4. Soften cream cheese and blend with eggs until fully combined.
5. Add tomatoes and cream cheese mixture to slow cooker and cook for an additional 30 minutes.
6. Serve with rice pilaf and tzatziki.
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