How To make Lentil Pastitsio
1 1/3 cups water
2/3 cup lentils
3 cloves garlic,
minced
1 cup chopped onion
1 cup chopped sweet green pepper
1 jar (30oz.) meatless spaghetti sauce with :
vegetables 3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1 egg
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley
8 ounces mafalda or fettuccine, cooked and -- drained
2 cups skim milk
1/4 cup all-purpose flour
1 cup shredded mozzarella cheese
2 egg whites
ground cinnamon, -- optional
In a saucepan bring water to boiling; add lentils and garlic. Return to boiling; reduce heat. Cover and simmer 10 minutes. Add onion and green pepper. Cover and cook5 to 10 minutes more or till tender. Drain; return to pan. Stir in sauce, cinnamon and pepper. In a bowl beet egg slightly; stir in Parmesan cheese and parsley. Add pasta; toss to coat set aside. For topping: in a saucepan stir together milk and flour. Cook and stir till thickened and bubbly. Remove from heat. Stir in 1/2 cup of the mozzarella cheese. Beat egg whites till foamy. Fold egg whites into topping; set aside. Grease a 3-quart rectangular baking dish. Layer half the lentil mixture, half the pasta mixture, remaining lentil mixture, and remaining pasta mixture. Spoon topping over all. Bake, uncovered, in a 350 oven about 45 minutes or till hot. Top with remaining cheese and additional cinnamon, if desired. Let stand for 10 minutes. Makes 8 servings.
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How to Make Easy Greek Lentil Soup | Fakies
LENTIL SOUP | FAKIES
This soup is traditionally served during Lent, the season preceeding Greek Easter. It’s completely vegan and very nourishing. I make it year-round for my family because it is so healthy and hearty. It was also a very popular menu item at our Greek restaurant.
Makes 6-8 Servings
Timing: 10 minutes prep, 40 cooking
Ingredients
1 16oz bag brown lentils
1 yellow onion, finely chopped
5 cloves of garlic, finely chopped
2 carrots, finely diced
½ tsp cumin
¼ cup olive oil
2 bay leaves
3 tbsp white vinegar
10 cups water + 2 tablespoons
½ cup vegetable stock
2 tbsp tomato paste
2 tsp salt
½ tsp pepper
Optional: red wine vinegar for serving
Instructions
In a large pot, add the olive oil and bring to medium heat.
Once the oil is hot, add the onion and chopped garlic and sauté until fragrant and onions are becoming translucent, about 2-3 minutes.
Add the carrots and continue to sauté for an additional 2 minutes.
Add the lentils and stir to coat with the oil and vegetable mixture.
Add the vinegar, and stir to combine. You’ll hear a sizzle and this is okay!
Add the cumin and bay leaves and stir to combine. Once combined, add 10 cups of water and ½ cup of vegetable stock. Bring this to a boil, turn the heat down to a simmer, cover it and let it cook for about 40 minutes.
Mix the remaining 2 tbsp of water with the tomato paste, bring the heat back up on the pot of soup add the mixture to the soup. Let the soup come back to a simmer, and it’s ready to serve!
Add additional vinegar while serving if you’d like and enjoy!
Yiayia’s Greek Recipe | Fakes: Lentils Soup
Yiayia’s Greek Lentils Soup ???? Recipe
#lentil
#soup
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How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
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GREEK STYLE LENTIL TABBOULEH: Vegan Lenten Recipes
This lentil salad is loaded with Greek flavors and has it all! Hearty lentils, loads of herbs, and a delicious vinaigrette all in one dish. It’s perfect as a main course and lasts a few days in the refrigerator.
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Warm Greek Lentil Salad : Greek Cooking
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Warm Greek lentil salad is very hardy and fresh and is just packed with delicious vegetables. Make warm Greek lentil salad with help from an expert in nutrition and health in this free video clip.
Expert: Stella Metsovas
Filmmaker: Nick Brosco
Series Description: You don't have to hop on a plane every time you want to enjoy some delicious Greek cuisine. Get tips on Greek cooking with help from an expert in nutrition and health in this free video series.
French Lentil Ragout (Puy lentil side dish)
Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.
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