Greek lentil casserole with vegetables

Ingredients for 4 servings:

• 200 g lentils
• 1 large onion(s)
• 2 garlic cloves
• 5 tbsp cooking oil
• 1 can tomatoes, chopped
• salt and pepper
• Cinnamon powder
• 2 sprigs rosemary
• 3 sprigs of thyme
• 400 g zucchini
• 400 g eggplant(s)
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• brown sugar
• 200 g feta cheese
• 30 g butter
• 30 g wheat flour
• 400 ml milk
• nutmeg
• 1 tsp oregano
• 1 tsp paprika powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

vegetarian, smart and easy to prepare

Wash and cook the lentils according to the package instructions. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan and sauté the onion and garlic for two minutes. Add the tomatoes, salt, pepper, and cinnamon and simmer over low heat for about 20 minutes. Wash the rosemary and thyme and shake dry, finely chop the needles and leaves. Wash and trim the zucchini and eggplant, and dice them 1.5 cm. Heat the remaining oil in a large pan and sauté the vegetables over medium heat for about 10 minutes. Mix in the herbs, season with salt, and pepper. Now prepare the béchamel sauce. Melt the butter in a small saucepan, slowly stir in the flour with a whisk, and sauté until light yellow, stirring constantly. Slowly add the milk, stirring constantly, and bring to a boil until creamy. Season with salt, pepper, oregano, nutmeg, and paprika. Preheat the oven to 200°C (top/bottom heat). Add the lentils to the tomato sauce, stir in the tomato paste and vinegar, and season generously with salt, pepper, and sugar. Layer half of the vegetables, lentils, and béchamel sauce in a large baking dish. Repeat the process. Crumble the feta cheese over the top and bake for about 20 minutes. 660 kcal per serving.