Lentil Moussaka

I crave moussaka every so often, and I find that it never fails to satisfy. It is hearty, flavoursome and generous in its offering of layered goodness. This vegetarian version of moussaka is made with fibre-rich lentils, along with fragrant and flavoursome spices such as cinnamon, which help soothe digestive discomfort and may inhibit the growth of certain pathogenic bacteria. Paired with a healthy version of ‘béchamel’, this lovely recipe tastes even better the next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-soak the lentils in a large bowl full of warm water with a splash of apple-cider vinegar for at least 7 hours (or overnight). Drain, rinse and change the water and vinegar 1–2 times over the soaking period. Drain and set aside.To prepare the lentil sauce, heat the oil in a medium saucepan over a low–medium heat. Cook the onion, leek and garlic until softened. Add the spices and cook for 30 seconds, or until fragrant. Add the tomatoes and stir to combine. Add the water, pre-soaked lentils and kombu and bring to the boil. Cover the saucepan and reduce to a simmer. Cook for 45 minutes, or until the lentils are tender and the sauce is thick. Remove and discard the kombu. Season with salt and pepper.

Step 2

Meanwhile, preheat a large frying pan over a medium–high heat. Brush the eggplant with oil on both sides. Grill in batches for 2–3 minutes on each side until browned. Transfer to a tray and set aside until required.

Step 3

To prepare the béchamel, heat the milk, onion, bay leaf and parsley stalks in a medium saucepan and bring to a simmer. Remove from the heat and set aside for 10 minutes to infuse.

Step 4

Strain the milk, discarding the onion, bay leaf and parsley stalks. In a separate medium saucepan, melt the butter over a low–medium heat. Add the arrowroot and, stirring with a wooden spoon, cook for 2 minutes, or until it becomes foamy. Gradually pour in the hot milk, whisking continuously, until incorporated to make a smooth sauce. Simmer over a low heat, whisking occasionally, for 5–10 minutes to thicken. Add the salt and nutmeg and whisk to combine.

Step 5

Preheat the oven to 180°C (350°F/Gas Mark 4).

Step 6

To assemble the moussaka, arrange half of the grilled eggplant to cover the bottom of a square, 25 cm × 5 cm (10 in × 2 in) deep baking dish. Spread half the lentil mixture on top, followed by half the béchamel. Repeat these layers. Sprinkle the top with some nutmeg and bake for 30 minutes, or until the sauce begins to bubble up the sides.

Step 7

Leave to cool for a few minutes before slicing the moussaka to serve. Moussaka can be prepared and cooked up to 3 days in advance. Bring back to room temperature before reheating.

Step 8

CARLA’S TIP Make two trays of this moussaka and store one in the freezer for a last-minute dinner option.