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Veggie lentil moussaka

“Who said veggie food can’t be comforting? This hearty dish ticks all the boxes: creamy sauce, tender aubergines and a flavour-packed lentil filling.” - chef Chris Baber

  • 5.0 Star
    rating
  • Timer Prep 20 min
    Cook 40 min
  • Chef hat Medium
    effort

Preparation

Chop the red onions. To serve, slice into discs the aubergines. Dice the aubergines. Halve the cherry tomatoes. Peel and slice into discs the sweet potatoes.

And the rest...

  1. 1 Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. 2 Add 1 tbsp olive oil to a large pan over a medium heat, then cook the onions until softened. Add the diced aubergine and continue to cook until softened.
  3. 3 Add the cumin and cinnamon and cook for a further 2 minutes.
  4. 4 Add the Cook With M&S mushroom and roasted garlic paste, cherry tomatoes (reserving six halves for the topping), lentils, tomato purée and 100ml water. Season with salt and cook gently for 10 minutes.
  5. 5 Season the aubergine discs and toss in oil. Cook in a hot pan, turning halfway, until coloured on both sides.
  6. 6 Pour the lentil mix into an ovenproof dish. Top with the cooked aubergine discs and the sweet potato.
  7. 7 Pour the béchamel sauce over the sweet potato, and dot the remaining cherry tomatoes on top along with a pinch of cinnamon.
  8. 8 Bake for 40 minutes, until the sweet potato is cooked and the top is golden and bubbling. If it starts to brown too much, cover with foil.

And the rest...

And the rest...

And the rest...

1 Review

  • Heena

    Very easy to make and tasted amazing