Faux Moussaka with Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.25 cup lentils4 medium potatoes, chopped into half inch cubes1 14.75 oz can vegetable broth3 cloves garlic, minced1 tsp cinnamon.25 tsp freshly ground pepper.5 tsp salt1 large eggplant, chopped into half inch cubes4 medium carrots, sliced thin1 can tomatoes with basil, garlic, and oregano8 oz light cream cheese (Neufchatel cheese)2 large eggs
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. Makes 10 one-cup servings. Serve with rice (pilaf if possible) and tzatziki.
Number of Servings: 10
Recipe submitted by SparkPeople user QUIXOTICKATE.
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. Makes 10 one-cup servings. Serve with rice (pilaf if possible) and tzatziki.
Number of Servings: 10
Recipe submitted by SparkPeople user QUIXOTICKATE.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 6.8 g
- Cholesterol: 59.7 mg
- Sodium: 558.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 11.8 g
- Protein: 12.5 g
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