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Nutrition: per serving (6)

  • kcal343
  • fat12g
  • saturates6g
  • carbs37g
  • sugars12g
    low
  • fibre8g
    high
  • protein18g
    high
  • salt0.61g

Method

  • step 1

    Heat the 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. Add salt and pepper to taste.

  • step 3

    Place the yogurt, flour and egg yolks together in a bowl and whisk. Set aside. Spread the filling out in a large baking dish and cover with the topping evenly. Spread over the yogurt mixture, right to the edges. Sprinkle the cheddar over the top, then add the tomato slices, if using. Bake for 30-40 mins until the topping is golden and bubbling. Will keep for up to three days in the fridge.

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (17)

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Overall rating

A star rating of 3.2 out of 5.27 ratings

zachtay8691544

I hated it

franki8

I too wish I’d read the comments before wasting my time. Badly written recipe in places , and overall not a great outcome. Way too much liquid which I ditched. The topping was inadequate. Oily finish on top. Partner liked the taste, but probably because he had to wait with extra cook time 😂

lottelawrence

Double the spices, at least, if not triple. Also I added some pomegranate molasses for extra sweetness. The stock is wholly unnecessary and I found it made the dish far too salty; alternatively I skip step one entirely and use canned lentils and blanch the sweet potatoes before they go into the pan…

BethF26

A star rating of 4 out of 5.

I read the comments before making this and it turned out really nice. I made the following adjustments: Doubled all of the spices Cooked the green lentils (as per packet instructions) with a tspn of smoked paprika separately to the rest of the ingredients first. In another saucepan I cooked the rest…

kassis

Didn't read the comments till after I'd made this dish, taste is ok, but there was far too much liquid and the cheese topping just dissapeared into it. Think I prefer the real moussaka.

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