• 1 cup dried lentils (3 cups cooked)
• 3 cups diced eggplant or zucchini
• 1 tablespoon olive oil
• ˝ pound ground turkey
• ˝ cup diced green pepper
• ˝ cup chopped green onions
• 1 clove garlic, chopped
• 2 tablespoons Fibrim
• 1 can (14 1/2 oz.) chopped tomatoes
• 1 teaspoon basil
• 1 bay leaf, crushed
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 ounces grated skim mozzarella
Cook 1 cup dry lentils in 4 cups salted boiling water 30 minutes. Parboil diced eggplant or zucchini in salted water 2 minutes. Drain and set aside. Heat olive oil in heavy skillet. Over medium heat, slightly sauté ground turkey, green pepper, green onions, and chopped garlic. Sprinkle Fibrim on top; stir constantly until well mixed. Add tomatoes, basil, bay leaf, and sugar. Stir until well mixed and slightly thickened. Add cooked lentils and eggplant or zucchini. Season to taste with salt and pepper. Pour into 2-quart baking dish, sprinkle with mozzarella cheese, and cook, uncovered, in preheated 350° F. oven 20-30 minutes.
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