Spiced Lentil and Tomato Moussaka

You don’t need to be vegetarian to enjoy this delicious dish. It’s rich in flavour and colourful too. It’s great for entertaining as it can be prepped in advance and simply popped in the oven once your guests arrive. It’s also perfect for making in bulk and freezing in individual portions for later in the week.

Serves: 6-8
Prep Time: 15 mins
Cook Time: 45 mins

Calories 1 serving: 400
Carbs: 38g
Fat: 22g
Protein: 13g

Ingredients:

• 6 tbsp olive oil
• 2 onions, roughly chopped
• 3 cloves garlic, crushed
• 2 red peppers, deseeded and roughly chopped
• 225g dried Puy lentils
• 3 x 400g tins of chopped tomatoes
• 300ml vegetable stock
• 1-2 tbsp mango chutney
• Salt and pepper to taste
• 3 aubergines, thickly sliced (~5mm )

Cheese Sauce: 

• 50g real butter
• 50g plain flour
• 600ml milk
• 225g mature cheddar, grated
• 2 tsp Dijon mustard
• Freshly grated nutmeg, to taste (optional)

Method:

1. Preheat the oven to 200 degrees/ Gas 6. Lightly grease a large, shallow, ovenproof dish
2. Heat 2 tbsp of olive oil in a large pan. Add the onions, garlic and peppers and cook for 5 minutes, until gently softened.
3. Add the lentils, tomatoes, stock, chutney and seasoning. Cover and simmer for 40-60 minutes until the lentils are cooked.
4. Brush the aubergine slices with the remaining olive oil and season with salt & pepper. Arrange a single layer on a baking sheet and pop under a hot grill for 2-3 minutes each side, until golden brown. You can do this in batches if preferred.
5. To make the sauce, melt the butter in a saucepan, remove from the heat and stir in the flour. Return to a low heat, stirring for 2-3 minutes then gradually add the milk. Bring to the boil, stirring often and simmer for 2-3 minutes. Add 175g cheese plus the nutmeg and some salt & pepper.
6. To assemble, spoon half the lentil mix into the dish, cover with half of the cheese sauce and layer half of the aubergine slices on top. Repeat this step again. Sprinkle with remaining cheese.
7. Pop in the oven for 30-40 minutes or until the top is golden and the dish is piping hot. Serve with crusty bread and a simple green salad.