Lentil Moussaka

A tasty, warming dish perfect for chilly evenings! It takes some time to prepare but it can be made ahead and it is oh so worth the time it takes.

Ingredients 

400g can of cooked lentils, drained

1 green or red bell pepper, approx. 150 g, diced

1 large onion, approx. 200 g, finely chopped

3 garlic cloves, minced

400g tin of chopped tomatoes

120ml red wine

1 tbsp dried oregano

1/2  tsp ground ginger

1 tsp fine sea salt, to taste

½ tsp ground black pepper

Olive oil, 2 tbsp plus a little for brushing

400g aubergines, cut lengthways into 1 cm slices

40g unsalted butter, plus extra for greasing

40g plain flour

500 ml milk

120g Parmesan cheese, grated (reserve half for topping)

½ tsp ground nutmeg

Serves: 6

Prep: 25 minutes

Cooking time: about 2 hours

Method

Preheat the oven to 200°C (180°C fan / 400°F).

Brush both sides of the aubergine slices lightly with olive oil and arrange them on 2 baking trays.

Roast for about 20 minutes, turning halfway, until soft and golden and set aside.

Heat 2 tablespoons olive oil in a large saucepan over medium heat and add the chopped onion, garlic, and diced pepper. Sauté for 5 minutes, until softened.

Add the chopped tomatoes, red wine, oregano, ginger, salt, and pepper and stir in the drained lentils and bring to a simmer. Cover and cook gently for 20–25 minutes, stirring occasionally, until the lentils are tender and the mixture thickens. Add a little extra water if the mixture becomes too dry.

Meanwhile in a medium saucepan, melt the butter over low heat, stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth and continue to cook, stirring, until the sauce thickens, about 5–7 minutes.

Remove from the heat and stir in the nutmeg and half of the grated Parmesan.

Season with salt and pepper to taste.

Lightly grease a 20 x 30 x 6cm casserole dish with butter.

Arrange a layer of roasted aubergine slices over the bottom and spoon the lentil mixture evenly on top.

Pour the cheese sauce over the lentil layer and spread it out evenly sprinkling the remaining Parmesan over the top and bake in the preheated oven for 30 minutes, until golden and bubbling.

Allow to rest for 5–10 minutes before cutting into squares and serving.

Recipe Credit: Cookidoo