Dinner
Vegan lentil moussaka
Layers of aubergine, lentils and tomato sauce
- Ready in 60 min
- 448 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 448
- Protein
- 22 g
- Carbs
- 77 g
- Fat
- 8 g
Ingredients
- 200 g aubergine
- 70 g green lentils
- 200 g tomatoes
- 180 g potatoes
- 6 ml olive oil
Method
- Rinse the green lentils, put them in a saucepan with plenty of water, bring to the boil and simmer for 15 minutes. Drain.
- Meanwhile, heat the oven to 200°C (180°C fan). Slice the aubergine and potatoes into rounds about 5 mm thick, brush with most of the olive oil, season with salt and spread out on two baking trays. Roast for 20 minutes, turning once, until soft and lightly golden.
- Chop the tomatoes, add them to the drained lentils with salt and black pepper and simmer for 10 minutes, until the lentils are completely tender and the sauce is thick.
- In a baking dish, layer half the potatoes, half the lentil sauce and half the aubergine, then repeat, finishing with aubergine. Brush with the last of the olive oil.
- Bake for 20 minutes until bubbling at the edges and golden on top.
- Leave to stand for 5 minutes so it slices neatly, then serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens