While I’m not actually Catholic, I’ve decided to observe the “No meat on Friday” rule that goes along with Lent. As a former vegetarian I have quite a few quick, easy and healthy recipes in my arsenal so I thought I would feature one each Friday from now until Easter.
With chickpeas, lentils and Greek yogurt, it leaves you feeling really full and at my estimation has only about 300 calories per serving and very little fat.
Ingredients:
1-2 lbs of zucchini (sliced) You can also use eggplant
8 oz. sliced button mushrooms
1 yellow onion sliced
1 ¼ cup of Greek yogurt
3 eggs
1 can of chickpeas
8 oz. of lentils or daal
1 can of diced tomatoes
2 tablespoons of tomato paste
1 cup of vegetable broth
2 cloves of garlic (crushed)
Feta (1-2 cups) depending on taste
Instructions:
- Combine broth and lentils and bring to a boil
- Cover and simmer on low for 20 minutes until lentils are tender
- Slice zucchini into rounds
- Heat several tablespoons of olive oil in a large sauté pan
- Saute rounds on both sides
- Once browned place half of the rounds on the bottom of a rectangular glass baking dish
- In a separate pot heat an additional tablespoon of olive oil and sauté garlic and onions until the onions are translucent
- Add mushrooms and cook for 1 minute
- Add tomatoes, tomato paste, chickpeas and cooked lentils
- Continue to cook for 3-4 minutes
- Spoon mixture into baking dish on top of the zucchini than top with an additional layer of zucchini round
- Lightly beat the eggs and then whisk together with the yogurt until evenly mixed
- Pour yogurt mixture over the dish evenly
- Bake at 425 for approximately 20 minutes
- Top with feta and continue to bake until lightly browned on top
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This looks great!