ONE-POT VEGETABLES AND LENTIL RECIPE
This easy lentils recipe is straight from my mother's Mediterranean kitchen. It's every bit a vibrant, healthy and satisfying meal!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
- Add the onions, garlic, and remaining vegetables.
- Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
- Stir in the lentils, salt and pepper and the remaining spices.
- Add the tomatoes and water.
- Bring everything to a boil for 5 mins, stirring occasionally.
- Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
- Serve hot with your favorite crusty bread or some warm pita!
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 4 g
GREEK PASTITSIO RECIPE
BEST Greek pastitsio recipe. Delectable and flavor-packed baked pasta with Greek-spiced meat sauce and a "lightened up" golden bechamel topping. A must-try!
Provided by The Mediterranean Dish
Categories Entree or Side Dish
Time 1h25m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
- In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).
- Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.
- Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
Nutrition Facts : Calories 230 calories, Sugar 9.1 g, Sodium 722.4 mg, Fat 10.6 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.4 g, Fiber 2.3 g, Protein 14.9 g, Cholesterol 66.1 mg
VEGETABLE LENTIL STEW
This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. -Vi Toews, Bluffton, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 13 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.
Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 392mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges
VEGETARIAN MOUSSAKA
This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.
Provided by Anne Buchanan
Categories World Cuisine Recipes European Greek
Time 2h
Yield 7
Number Of Ingredients 20
Steps:
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
- Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
- Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g
ROASTED EGGPLANT PASTITSIO
This is one of my favorite fall and winter casseroles. It'll use up all your bowls, pots, and pans, so be ready for it--but you can also break this into steps and make the meat sauce a day ahead. I often double this and freeze one pan. It's my standard family-had-a-new-baby dish to bring to a friend, too.
Provided by FrancesC
Categories World Cuisine Recipes European Greek
Time 2h20m
Yield 12
Number Of Ingredients 24
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place eggplant halves on top.
- Broil eggplant, checking fairly often and rotating the baking sheet as needed, until the skin blackens and starts to char in places, about 15 minutes. Cool until easily handled, about 5 minutes. Peel off skin and coarsely chop flesh.
- Heat olive oil in a large skillet over medium heat. Add onions; cook and stir over medium heat until onion is translucent, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until no pink remains, about 5 minutes. Drain grease from the skillet.
- Stir minced garlic, salt, cumin, oregano, pepper, and cinnamon into the skillet; cook for 1 minute. Stir in chopped eggplant, diced tomatoes, and crushed tomatoes. Bring sauce to a simmer and cook until thickened, about 20 minutes. Remove from heat and stir in chopped mint.
- Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes. Pour in milk and whisk until smooth. Add crushed garlic clove, increase heat to high, and bring milk to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, about 5 minutes more. Remove from heat; discard garlic clove.
- Whisk eggs in a large heatproof bowl. Pour hot milk mixture in a steady stream into beaten eggs, whisking constantly. Stir in feta cheese, salt, pepper, and nutmeg.
- Preheat oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide pasta between the white sauce and the lamb sauce and mix to combine. Pour the pasta with lamb sauce into the prepared baking dish; spread the pasta with white sauce on top.
- Bake in the preheated oven until top is golden and pastitsio is bubbling, about 30 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 33.5 g, Cholesterol 77.8 mg, Fat 14.7 g, Fiber 4.3 g, Protein 17 g, SaturatedFat 7.3 g, Sodium 746.5 mg, Sugar 6.7 g
GREEK PASTITSIO WITH LENTILS
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni in enough boiling water to cover for about 10 minutes, and drain. Cool under cold running water and reserve.
- Cook the lentils in 4 cups boiling water for about 25 minutes or until tender. Drain.
- Preheat oven to 350 degrees.
- In a large skillet heat the oil. When hot, add the onion, and saute for 2 minutes. Add the wine, and simmer for 10 minutes or until the wine has evaporated and the onion is tender. Add the cinnamon, tomato sauce and lentils; simmer for 3 to 4 minutes.
- In a medium-size saucepan heat the milk. Whisk in the oat bran and nutmeg, and simmer for 1 minute, stirring constantly; remove from the heat. Stir the macaroni into the milk mixture, and mix well.
- Spoon half the macaroni mixture onto the bottom of a 9-inch-square baking pan. Spoon half the lentil mixture on top, spreading evenly. Repeat with the remaining macaroni and lentils. Sprinkle on the cheese. Cover with foil, and bake for 15 minutes or until the pastitsio is hot.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 4 grams, TransFat 0 grams
VEGETARIAN PASTITSIO
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Greek-Style casserole.
Provided by Engrossed
Categories Lentil
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Heat olive oil and butter over medium heat in a large skillet.
- Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
- Add tomatoes and lentils with a little liquid. Cook until very thick.
- Stir in tomato paste and heat through. Adjust seasonings to taste.
- Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
- Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
- Custard Sauce:.
- Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
- Pour in heated milk, stirring with a whisk.
- Slowly whisk sauce into beaten eggs.
- Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
- Sprinkle with remaining parmesan and cover.
- Bake for 1 hour.
- Serve very hot.
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Reviews 1Servings 6Cuisine GreekCategory Main Dish
- Heat oil in a pan and add the onions and the garlic. Saute till the onions till they're soft and then add the cauliflower florets and the peas. Pan fry till the vegetables are cooked and the cauliflower starts caramelizing/ turning light brown. If you're using the wine, add it now and let it cook for a few minutes till most of it has evaporated.
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