Lentil moussaka using a Cecotec
(5)
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Dive into the Mediterranean with this delightful lentil moussaka, where the humble lentil takes center stage in a dish traditionally reserved for meat. Originating from Greece, moussaka is often layered with rich flavors and textures, but this vegetarian twist swaps out meat for protein-packed red lentils, creating a hearty and healthy alternative. Imagine the creamy eggplant mingling with the aromatic symphony of garlic and onion, all embraced by a robust tomato sauce — it’s a dish that might just make you reconsider your stance on legumes! Fun fact: lentils are one of the oldest cultivated crops in the world, dating back to 8000 BC, so you're not just enjoying a meal; you're indulging in history. Perfect for impressing guests or simply treating yourself, this lentil moussaka is sure to become a staple in your culinary repertoire!
Ingredients
- 200 g Red Lentils
- 500 g Water
- 400 g Eggplant
- 200 g Onions
- 3 Cloves Of Garlic
- 1 Red Peppers
- 25 g Olive Oil
- 400 g Tomato Pulp
- 1 Teaspoon Salt
- 150 g Crushed Tomatoes
- 1 Vegetable Broth Cubes
- 1 Pinch Salt
Steps
- Add 200 g of red lentils in a container.
- Add 500 g of water in the container.
- Setaside during 1h .
- Sliced, and add 400 g of eggplant in the vapor tray.
- Setaside .
- Cut in four, and add 200 g of onions in the food processor bowl.
- Add 3 cloves of garlic in the food processor bowl.
- Cut in pieces, and add 1 red peppers in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 25 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed .
- Add 400 g of tomato pulp in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Add 1 teaspoon of salt, 150 g the crushed tomatoes, 1 vegetable broth cubes, 1 pinch of salt adjust according to the tastes in the food processor bowl.
- Place the vapor kit.
