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Vegetarian Moussaka

Serves 5/6

Ingredients:

  • 160g red lentils

  • 650g potatoes1

  • tsp olive oil

  • 2 onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 4 sprigs thyme, just leaves

  • ½ tsp dried oregano

  • ½ tsp ground cinnamon

  • 1 tbsp tomato purée

 

  • 400g tin chopped tomatoes

  • 1 vegetable stock cube

  • ½ tsp sea salt

  • 2 large aubergines, thinly sliced

  • 2 tbsp chopped flat leaf parsley

  • 250g ricotta

  • 50g mature cheddar, grated

  • freshly ground black pepper

Vegetarian Moussaka.jpg

Simplified Instructions:

  1. Preheat the oven to 180°C fan

  2. Soak the lentils in water and set aside.

  3. Boil the potatoes for 15–18 mins until just tender. Drain and cool them under cold water, then peel and slice (skin on if using new potatoes).

  4. Cook the onions in oil for 5mins until soft.

  5. Add garlic, thyme, oregano and cinnamon; cook for 1 min

  6. Add tomato purée and cook for another minute.

  7. Add the tinned tomatoes, salt, pepper and 800ml of water. Stir in a stock cube.

  8. Drain the lentils and add to the sauce.

  9. Boil, then simmer for 20 minutes until the lentils are soft and most of the liquid is gone. Add parsley.

  10. Griddle the aubergine slices in a hot pan until browned and soft.

  11. Layer the dish: Put half the lentil sauce in an ovenproof dish, then half the potatoes and aubergines. Repeat the layers.

  12. Mix ricotta and cheese, spread over the top.Bake for 25–30 minutes until golden and heated through.

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