Stripy Lentil Moussaka

Ingredients

FOR THE LENTIL BASE

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 250g green lentils
  • 400g tin tomatoes
  • 450ml vegetable stock
  • ½ tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • 2 bay leaves
  • 2 tsp  sugar

FOR THE TOPPING

  • 1 medium aubergine sliced length-ways
  • 2 courgettes, cut into diagonal slices
  • 2 tbsp olive oil
  • 25g butter
  • 25g plain flour
  • 450ml semi skimmed milk
  • 75ml natural yogurt
  • pinch of grated nutmeg
  • 3 tbsp grated vegetarian Parmesan
  • seasoning
Method
  1. Heat the oil in a pan and fry the onion for 5 mins until golden . Add the garlic, lentils and remaining base ingredients and bring to the boil. Cover and simmer for 40 mins, adding extra stock if needed.
  2. Meanwhile, arrange the aubergine and courgette slices in the base of the grill pan, drizzle with the olive oil and grill for 6-8 mins until soft and browned.
  3. Melt the butter in a pan, stir in the flour, then gradually whisk in the milk. Bring to the boil, whisking, until thickened and smooth. Remove from the heat. Add the yogurt and nutmeg. Season.
  4. Put lentil mixture in shallow ovenproof dish. Arrange aubergine and courgette slices in alternate rows on the top, season, then pour the sauce over. Top with the Parmesan.
  5. Cook in the oven at 200c/400c/gas 6 for 30/35 mins. Serve with garlic bread.
  6. To freeze. Cool completely at the end of step 4. Wrap in plastic film, seal, label and freeze for up to 3 months.

 

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