Tuesday, 5 January 2016

LENTIL MOUSSAKA


Happy new year everyone! I hope 2016 is a healthy & happy one for all you rabbit foodies.
Let's be honest new year can be a bit depressing. It's cold, grey (in the UK anyway!) the Christmas decorations are down, the festivities are over, you may have overspent and overeaten at Christmas.
But it's also a clean slate, a new beginning, a blank page where anything is possible. Whenever I have the winter blues, I try to hold that thought in mind, and it picks me up.
Often at new year people give up sugar, join a gym, or give up alcohol or smoking.  Last year everyone was ditching sugar, this year a number of my friends seem to be giving the vegetarian lifestyle a go, so I thought I'd kick off the new year with a vegetarian recipe. It's also grain free. It's warming & nurturing which is what our bodies need in the coldest, darkest months of the year.

serves 3- 4
1 large sweet potato
2 medium courgettes ( zucchini, American friends)
150g tomato pasta sauce  (home made or from a jar)
300g cooked green lentils  (from a can or lentils you've cooked yourself)
200g greek yogurt/ (coconut or soy yogurt if you want to make this dairy free)
2 medium eggs
juice of half a lemon
1 shallot (peeled and chopped)
light olive oil  (or other cooking oil)
handful grated cheese ( again, leave this out if you want to make this dairy free)

1  slice the courgettes, then place them in an ovenproof dish and drizzle with a dessertspoon of light olive oil or other cooking oil. bake for 30 - 40 mins at 200 c.
(As soon as they are done, remove from the oven and turn the heat down to 180c.


2  meanwhile, peel & finely chop the shallot . Place in a frying pan with a drizzle of light olive oil or other cooking oil, and cook over a medium heat until it goes soft & starts to brown.

3 cook the lentils as per instructions on the pack or drain from the can & mix with the tomato pasta sauce. add the onions & place in a baking dish.


4 slice the sweet potato & cook in a saucepan of boiling water for about 5 mins, until cooked but still quite firm. place on top of the lentil mix, covering the whole surface. Then place the Cooked courgettes on top of the sweet potatoes.

6 mix together the yogurt, eggs & lemon juice and pour on top of the courgette layer. If you are using grated cheese, sprinkle it over the top.


7 put back into a moderate oven (180c)  for around 30 - 40 mins until the top is set it should look something like the picture below. you can brown it under a grill if you need to.


Enjoy!
See you same time, same place next week. Ella x

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