Veggie moussaka
Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping
- 140g dried green lentil
- 2 onionshalved and sliced
- 2 garlic cloveschopped
- 2 bay leaves
- 1 tsp dried oregano
- ½ tsp cinnamon
- ½ tsp allspice
- 400g can chopped tomato
- 1 reduced-salt vegetable stockcube
- 200g sweet potatothinly sliced
- 1 large auberginesliced and the biggest slices halved again
- 250g low-fat fromage frais
- 1 large egg
- 50g feta cheesecrumbled
- 4 tomatoesthickly sliced
Nutrition: per serving (6)
- kcal213low
- fat4glow
- saturates2g
- carbs30g
- sugars13g
- fibre9g
- protein15g
- salt1g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
step 2
Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
step 3
Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.