Lentil Moussaka

I use these beautiful small olive-green and black Puy lentils my sister-in-law Julie gives me from her coop in Vermont. They are outstanding; firm texture for a toothy bite and deliciously subtle, not so strongly 'veggie' as larger green lentils can sometimes be. Try them - they are worth searching out in a natural foods store.

Lentils:

1 cup Puy (small olive/black) lentils

2 medium carrots, finely diced

2 stalks celery, finely diced

1 onion, finely diced

1 tsp. cumin powder
2 cloves garlic, minced

1 Tsp Dijon mustard

2 cups chicken stock or water
1 14-oz can diced tomatoes

1 large or 2 small eggplants
1 8-oz package cream cheese or Neufchatel cheese
¼ cup half and half
1 egg
1 cup Ricotta
¼ cup grated Parmesan cheese
¼ tsp nutmeg
1 lb fresh mozzarella cheese, sliced



Sauté carrot, celery and onion in a bit of olive oil for about 10 minutes, until they soften and melt down a bit. Add the garlic, cumin and cook another 2 minutes, with stirring.

 Add the lentils, chicken stock and mustard, and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes, until lentils are beginning to soften. Stir occasionally. Salt and pepper to taste and add the tomatoes. Return to a boil, stir, and reduce to a simmer. Cook another 15 minutes or until lentils are soft.

Meanwhile, preheat the oven to 450F. Slice the eggplant into ¼-inch slices and lay out on a jelly roll pan. Spray with canola oil spray, and salt and pepper them lightly. Roast for 15-20 minutes, until will browned. Reduce oven to 400F.

In a small food processor, mix together the cream cheese, half and half and the egg until creamy. Tip into a mixing bowl and mix with the Ricotta, Parmesan cheese and nutmeg.

Oil a 9x13-inch casserole pan and lay half the lentils on the bottom. Layer half the eggplant on top, then half the mozzarella cheese. Repeat with the remaining lentils and eggplant. Then pour the Ricotta mixture on top of the eggplant and dot with the remaining mozzarella cheese. Bake uncovered for 30-40 minutes, until the top of the Moussaka browns nicely.