Spiced Lentil and Tomato Moussaka

Name: Spiced Lentil and Tomato Moussaka
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: European, Mediterranean, Greek
Ingredients: 25g (8 oz) mature Cheddar, grated; 50g (2 oz) plain flour; 2 teaspoons Dijon mustard; 600ml (1 pint) milk; freshly grated nutmeg to taste; 6 tablespoons olive oil; 3 large garlic cloves, crushed; 2 large onions, roughly chopped; 2 large red peppers, seeded and chopped into large pieces; 225g (8 oz) dried Puy lentils; 3 x 400g cans chopped tomatoes; 300ml (½ pint) vegetable stock; 1-2 tablespoons mango chutney; salt; freshly ground black pepper; 3 large aubergines, thickly sliced, about 5mm (¼ in)

9 steps

Prep:20minCook:1h 45min

Updated at: Fri, 22 Dec 2023 09:00:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories491.1 kcal (25%)

Total Fat21.3 g (30%)

Carbs61.1 g (24%)

Sugars20 g (22%)

Protein20.5 g (41%)

Sodium635.2 mg (32%)

Fiber14.6 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Cheese Sauce

25gmature Cheddar

grated

50gplain flour

2 teaspoonsdijon mustard

600mlmilk

nutmeg

freshly, grated, to taste

Moussaka

6 tablespoonsolive oil

3garlic cloves

large, crushed

2onions

large, roughly chopped

2red peppers

large, seeded and chopped into large pieces

225gdried Puy lentils

3 x 400gcans chopped tomatoes

300mlvegetable stock

1 tablespoonsmango chutney

salt

freshly ground black pepper

3aubergines

large, thickly sliced, about 5mm

Instructions

Step 1

Preheat the oven to 200°C/400°F/Gas6, and lightly grease a large, shallow, ovenproof dish, about 25 x 33cm (10 x13 in).

OvenPreheat

Baking dish

Step 2

Heat 2 tablespoons of the olive oil in a large sauté pan. Add the onions, garlic and peppers and cook gently for about 4-5 minutes until beginning to soften.

Saute Pan

garlic cloves3

onions2

Step 3

Add the lentils, tomatoes, vegetable stock, mango chutney and seasoning. Cover and simmer for about 40-60 minutes or until the lentils are cooked. Check the seasoning.

dried Puy lentils225g

cans chopped tomatoes400g

vegetable stock300ml

mango chutney1 tablespoons

salt

freshly ground black pepper

Step 4

Brush the sliced aubergines with the remaining olive oil and season with salt and pepper. Arrange in a single layer (you may have to do this in batches) on a baking sheet and place under a hot grill for about 2-3 minutes each side, until the slices are golden brown.

GrillHeat

olive oil6 tablespoons

salt

freshly ground black pepper

Step 5

Next make the cheese sauce. Melt the butter in a medium saucepan, take off the heat and stir in the flour. Return to a low heat, stirring for 2-3 minutes, then again remove from the heat and gradually add the milk. Bring up to the boil, stirring, and simmer for about 2 minutes. Add 175g (6 oz) of the cheese, the mustard, nutmeg and some salt and pepper.

Sauce Pan

mature Cheddar25g

plain flour50g

dijon mustard2 teaspoons

milk600ml

nutmeg

salt

freshly ground black pepper

Step 6

To assemble the moussaka, spoon half of the lentil mixture into the dish, cover with half of the cheese sauce and arrange half of the aubergine slices on top. Repeat with the remaining lentil mixture, cheese sauce and aubergine. Sprinkle the remaining grated cheese on top of the aubergine.

Spoon

mature Cheddar25g

Step 7

Cook in the oven for about 30-40 minutes or until golden on top and piping hot. Serve with crusty bread and a fresh green salad.

Step 8

TO PREPARE AND COOK AHEAD Assemble the moussaka as in step 5, but don’t cook in the oven yet. Cool, cover and keep in the fridge for up to 1 day. Cook from room temperature in the oven at the same temperature as above for 40-50 minutes until golden on top and piping hot right through.

Step 9

TO FREEZE Cover and freeze the assembled, but not oven-cooked, moussaka for up to 3 months. Thaw overnight in the fridge. Cook as above.