Lentil Moussaka

Name: Lentil Moussaka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 cups cooked lentils; 1 large eggplant; 4 tomatoes, chopped; 2 large potatoes; 4 garlic cloves, minced; 1 cup olive oil; 1 onion, chopped; 2 tablespoons oil; salt; 2 tablespoons flour; 1/2 teaspoon black pepper; 2 1/2 cups soymilk; 2 teaspoons sage; 1 pinch nutmeg; 2 cups water or 2 cups stock; 1 teaspoon allspice

Submitted by aerobicon

"I found this recipe a while ago somewhere and had a copy of it printed out. I've never tried it, so if anyone does please tell me how it went. And if it was a terrible recipe, I'm sorry!:)"

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Ready In:: 50mins
Ingredients:: 16
Serves:: 4-6

ingredients

2 cups cooked lentils
1 large eggplant
4 tomatoes, chopped
2 large potatoes
4 garlic cloves, minced
1 cup olive oil
1 onion, chopped
2 tablespoons oil
salt
2 tablespoons flour
¹⁄₂ teaspoon black pepper
2 ¹⁄₂ cups soymilk
2 teaspoons sage
1 pinch nutmeg
2 cups water or 2 cups stock
1 teaspoon allspice

directions

Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add 2 c stock & allow to simmer for 10 minutes.
Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes. Set aside.
Now make the white sauce. In a small pot, gently heat the ghee. Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute.
Grease the base & sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here. Cover with sauce.
Bake at 375F for about 30 minutes, or until the crust is golden.