Vegetable Pastitsio With Lentils Recipes

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.

Steps:

• Cook lentils, one clove of garlic and bay until tender. When done, drain any excess liquid and bay leaf. Smash garlic into lentils.
• cook onion and garlic in pan until onion is transparent. Add the fresh vegetables and cook until they are partially cooked. Add tomatoes, wine and salt and pepper, cook for 15 minutes.
• Add lentils to vegetables and cook until ready to layer.
• Boil noodles to al dente (8-10 minutes).
• drain when done and toss with olive oil and parmesan.
• Cover and set aside.
• Preheat oven to 350.
• Melt butter in saucepan, add flour and whisk 1-2 minutes.
• Add hot milk and cook until it starts to thicken.
• Remove from heat and add nutmeg and salt.
• Add eggs slowly.
• Layer in baking dish vegetable/lentil mix, noodles, half of feta, vegetables, noodles, more feta, bechamel sauce and parmesan.
• Bake covered for 25 minutes.
• Uncover and let cook until bubbly and brown.

Steps:

• Heat the oven to 400°F.
• Roll out the pastry and cut out 6 circles 8in in diameter.
• Heat the oil and cook the onions and carrots slowly in it until soft.
• Take off the heat and stir in the spices, tomato paste, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
• Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.

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.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
• Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
• Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
• To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
• Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
• Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.