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Lentil, Aubergine and Tomato Moussaka

Yields8 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

This delicious vegetarian dish is a great one to have on standby in the freezer. Serve with garlic bread and crispy green salad.

 2 onions, peeled and roughly chopped
 3 garlic cloves, peeled and crushed
 2 red peppers, deseeded and chopped into large pieces
 2 tbsp tomato puree
 2 tsp dried oregano
 1 tsp dried thyme
 1 bay leaf
 225 g dried Puy lentils
 1200 g can chopped tomatoes
 1 tbsp tomato ketchup
 300 ml vegetable stock
 Salt and ground black pepper
 3 large aubergines, thickly sliced
 4 tbsp olive oil
For the cheese sauce
 560 ml natural yoghurt
 225 g cottage cheese
 2 eggs
 175 g hard cheese, grated

Preheat the oven to 200°C (400°F) mark 6. Heat about 2 tbsp olive oil in a large frying pan. Add the onions, garlic, peppers and cook gently for about 10 minutes or until just golden brown.


Add the lentils, herbs, tomato puree, tomato ketchup and toss around the pan for a couple of minutes. Add the chopped tomatoes and stock and bring to the boil. Reduce to a simmer and remove any scum from the lentils that comes to the surface. Simmer for about 50 - 1 hour minutes or until the lentils are cooked, remove the bay leaf.


Meanwhile, preheat the grill. Brush the aubergine slices with the remaining olive oil and season. Cook the aubergine in batches until tender, soft and golden brown about 10 minutes on each side.


Beat together the eggs and yogurt with the cottage cheese and grated hard cheese.


To assemble the Moussaka, spoon half the lentil mixture into a large dish about 25 x 33cm. Cover with half the aubergine slices then spoon over half the cheese sauce mixture. Repeat with the remaining lentil mixture, aubergine slices and cheese sauce.


Cook in the oven for about 30-40 minutes or until golden on top and piping hot.