Lentil Moussaka

For a hearty and healthy dinner, try this vegetarian version of moussaka, replacing meat with lentils.

The ingredient of Lentil Moussaka

• 1 tbsp olive oil
• 2 celery sticks finely chopped
• 2 carrots finely chopped
• 1 brown onion finely chopped
• 2 garlic cloves finely chopped
• 3 4 cup 150g dried brown lentils rinsed drained
• 2 x 400g cans diced tomatoes
• 1 2 tsp ground cinnamon
• 1 2 tsp ground allspice
• 340g potatoes
• 600g eggplant thinly sliced
• 2 eggs
• 500g no fat greek style yoghurt

The Instruction of lentil moussaka

• heat oil in a large saucepan over medium heat cook celery carrot onion and garlic stirring for 5 minutes or until softened add lentils tomatoes cinnamon allspice and u2154 cup 160ml water and bring to the boil reduce heat and simmer for 45 minutes or until lentils are tender
• meanwhile boil steam or microwave potatoes until just tender drain cut into 5mm thick slices
• preheat grill on high lightly spray eggplant with oil and place on a baking tray grill eggplant in batches for 1u20132 minutes each side or until browned
• preheat oven to 180u00b0c or 160u00b0c fan forced lightly spray a 3 litre 12 cup capacity ovenproof dish with oil spread a little of the lentil mixture over base of prepared dish top with half the eggplant then half the remaining lentil mixture layer potato over lentil mixture then layer with remaining lentil mixture and eggplant
• whisk eggs and yoghurt in a bowl until combined spread yoghurt mixture over eggplant layer bake for 35 minutes or until golden cut into slices to serve

Nutritions of Lentil Moussaka

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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