Lentil and Vegetable Moussaka Bake
This hearty Lentil and Vegetable Moussaka Bake is a delightful twist on the traditional Greek dish. Packed with wholesome lentils, vibrant vegetables, and a creamy layer that rivals any classic moussaka, this recipe is both comforting and nutritious. Ideal for family gatherings or meal prep, it serves ten and is easily customizable to fit your taste. Serve it with fluffy rice pilaf and refreshing tzatziki for a complete Mediterranean experience.
N/A
Servings
270
Calories
12
Ingredients
Ingredients
lentils
1 1/4 cups (Rinsed and drained)
potatoes
4 medium (Chopped into half inch cubes)
vegetable broth
1 (14 3/4 ounce) can
garlic cloves
3 (Minced)
cinnamon
1 teaspoon
fresh ground pepper
1/4 teaspoon
salt
1/2 teaspoon
eggplant
1 large (Chopped into half inch cubes)
carrots
4 medium (Sliced thin)
canned tomatoes
1 (14 ounce) can (With basil, garlic, and oregano)
light cream cheese
8 ounces (Softened (Neufchatel cheese))
large eggs
2
Instructions
1
Rinse the lentils under cold water and drain well. In a large 5-6 quart slow cooker, combine the lentils, chopped potatoes, vegetable broth, minced garlic, cinnamon, pepper, and salt. Stir to combine.
2
Layer the chopped eggplant and sliced carrots on top of the lentil mixture, pressing down gently to nestle them in.
3
Cover and cook on low for 6 hours or on high for 3 hours, until the lentils and vegetables are tender.
4
While the vegetables and lentils are cooking, in a medium bowl, soften the cream cheese at room temperature, then add the large eggs and mix until fully combined and smooth.
5
Once the lentil and vegetable mixture is cooked, stir in the can of tomatoes with basil, garlic, and oregano. Then, fold in the cream cheese and egg mixture until evenly distributed.
6
Cover the slow cooker again and cook for an additional 30 minutes on low to set the creamy layer.
7
Serve hot with a side of rice pilaf and a generous dollop of tzatziki.
Nutrition Information
5.6g
Fat
41.1g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lentil and Vegetable Moussaka Bake?
It is a hearty, nutritious twist on traditional Greek moussaka made in a slow cooker with lentils, vegetables, and a creamy topping.
How many people does this recipe serve?
This recipe is designed to serve ten people.
What are the main ingredients?
The main ingredients include lentils, potatoes, eggplant, carrots, canned tomatoes, vegetable broth, light cream cheese, and eggs.
How long does it take to cook on the low setting?
It takes 6 hours on low, plus an additional 30 minutes after adding the creamy layer.
How long does it take to cook on the high setting?
It takes 3 hours on high, plus an additional 30 minutes after adding the creamy layer.
What size slow cooker is recommended?
A large 5 to 6 quart slow cooker is recommended for this recipe.
How should I prepare the lentils?
Rinse the 1 1/4 cups of lentils under cold water and drain them well before starting.
How should the potatoes be cut?
The four medium potatoes should be chopped into half-inch cubes.
What spices are used for seasoning?
The dish is seasoned with minced garlic, cinnamon, fresh ground pepper, and salt.
How should the eggplant be prepared?
One large eggplant should be chopped into half-inch cubes.
How should the carrots be sliced?
The four medium carrots should be sliced thin.
When do I add the eggplant and carrots?
Layer the eggplant and carrots on top of the lentil and potato mixture before the initial cooking cycle.
What kind of canned tomatoes are used?
Use one 14-ounce can of tomatoes that includes basil, garlic, and oregano.
How do I make the creamy topping?
Mix 8 ounces of softened light cream cheese with two large eggs until smooth.
When is the cream cheese mixture added?
It is stirred in along with the canned tomatoes once the initial 3 or 6-hour cooking time is complete.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth and plant-based proteins, though it does contain eggs and dairy.
Is this recipe vegan?
No, this version is not vegan because it contains eggs and cream cheese.
What is the calorie count per serving?
Each serving contains approximately 270 calories.
What is the protein content?
Each serving provides 11 grams of protein.
How much fat is in one serving?
There are 5.6 grams of fat per serving.
How many carbohydrates are in a serving?
There are 41.1 grams of carbohydrates per serving.
What should I serve with this dish?
It is recommended to serve it with rice pilaf and a dollop of tzatziki.
Can I use Neufchatel cheese?
Yes, Neufchatel cheese is an excellent substitute for light cream cheese in this recipe.
How much vegetable broth is needed?
One 14 3/4 ounce can of vegetable broth is required.
Do I need to stir the vegetables while they cook?
The eggplant and carrots should be layered on top and pressed down gently, but not stirred until after the initial cooking phase.
How much cinnamon is in the recipe?
The recipe calls for 1 teaspoon of cinnamon.
Is this recipe good for meal prep?
Yes, the large yield of ten servings makes it ideal for family gatherings or weekly meal prep.
What is the final step of cooking?
Cook for an additional 30 minutes on low after mixing in the tomatoes and cream cheese to set the creamy layer.
How many garlic cloves are used?
The recipe uses 3 minced garlic cloves.
Does this dish have a Mediterranean flavor?
Yes, with ingredients like eggplant, lentils, garlic, and cinnamon, it offers a distinct Mediterranean profile.