Vegetarian lentil moussaka

Vegetarian lentil moussaka with aubergines, red lentils and mozzarella – hearty, filling and ideal for an easy oven dish.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 410 kcal per serving
• Protein: 26 g
• Fat: 20 g
• Carbs: 22 g

Ingredients

• 400g chopped tomatoes (tin, unsweetened)
• 150g red lentils
• 1 red onion
• 2 large aubergines
• 150g grated mozzarella
• 1 small pinch of cinnamon
• 1 tsp dried oregano

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife · grater

1. Slice the aubergines, salt them lightly and leave them to stand briefly. Finely dice the onion.
2. Heat the olive oil in a frying pan and fry the onion until soft and translucent. Add the chopped tomatoes, red lentils, oregano and cinnamon and simmer until the lentils are soft and the sauce has thickened.
3. Pat the aubergine slices dry and fry them in a frying pan with a little olive oil, or pre-cook them in the oven at 200 °C (180 °C fan) for 15–20 min, until soft and lightly browned.
4. Layer the lentil and tomato sauce and the aubergines alternately in a baking dish. Finish by covering with mozzarella.
5. Bake in the oven at 200 °C for 20–25 min, until the cheese has melted and the top is golden brown. Then leave to rest briefly so the layers settle.
6. Serve hot, finished with a little oregano or a small splash of olive oil if you like.

Good to know

This is proper comfort food. Warm, well seasoned, baked until golden brown – and almost even better the next day.

Swaps

Mozzarella → sheep's or goat's milk feta (more flavour, plus calcium and protein); red lentils → Puy-style lentils (more bite); aubergines → courgettes (milder and a little more watery); mozzarella → ricotta (milder, contains protein, but melts a little less)

Allergens

Contains milk (mozzarella). Usually fine for children if mildly seasoned; in pregnancy, use cheese made from pasteurised milk.