Lentil Moussaka:

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Lentils provide a source of protein in your food. They contain potassium, zinc, and folic acid. They also help to regulate digestive function. Try using them in this wholesome dish, which is perfect for a cold British, windy evening.

Cooking Tips:

This recipe may be made up and assembled in the oven-proof dish up to 24 hours in advance, and then kept chilled in the fridge. If it’s been chilled, allow extra time to cook in the oven.

More About Recipe:

Preparation time: 10 minutes Cooking time: 40 minutes

Calorie per portion: 195 Kcal

Fat per portion: 4g

of which saturated: 0.6 g


Suitable for vegetarians

Lentil moussaka


Chopped tomatoes: 227g can

Vegetable stock: 300ml(1/2 pint)

Puy lentils: 110 (4oz)

Onion: 1, peeled and sliced

Garlic: 2 cloves, peeled and sliced

Button mushrooms: 250 g (9oz), wiped and sliced.

Celery: 2 sticks, chopped

Aubergines 2, sliced

Olive oil spray: a few bursts

Chopped oregano: 1 tbsp

Ground cinnamon: 1/2 tsp

Grated nutmeg: 1/2 tsp

Tomatoes: 3, sliced

Quark: 125g (4 1/2oz )


Method of Preparation:

1) Preheat the oven to 200 c/ 400 F /Gas 6 and also preheat the grill to hot. Tip the chopped tomatoes into a saucepan and add the vegetable stock, lentils, onion, garlic, mushrooms, and celery. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the lentils are just tender and most of the liquid has been absorbed.

2) Meanwhile, spread out the aubergine slices on a baking sheet. Spray the slices with 2 bursts of olive oil spray. Place under the grill and cook for 3 to 4 minutes, until the slices start to turn golden, then turn over, spray with another 2 burst of oil and return to the grill for a further 3 to 4 minutes until golden.

3) Stir the oregano, cinnamon, and nutmeg into the lentils and season to taste. Spoon half of the mixture into a deep ovenproof dish. Bread half of the tomatoes over the lentils and then add half the aubergine slice, overlapping them slightly. Spoon over the remaining lentil mixture, and then cover with the remaining tomatoes and aubergine.

4) Beat together the quark and egg. Spread over the aubergine. Bake the moussaka in the center of the oven for 15 to 20 minutes, or until the topping is golden. Serve immediately.

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