Lentil Moussaka

This is my favourite meal.

I admit, it does take a while to make, but is so scrummy that it’s definitely worth it.

This recipe comes from the queen mother of cookery herself, the hallowed Mary Berry. The recipe book itself is, Cook now, Eat Later.

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Ingredients:

  • 6 tbsp. olive oil
  • 2 large onions
  • 2 peppers
  • 225g Puy lentils
  • 3 x 400g can chopped tomatoes
  • 300ml vegetable stock
  • 2 tbsp. Mango chutney
  • 3 large aubergines (I only had two…whoops!)

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Cheese sauce:

  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 225g grated cheddar cheese
  • 2 tsp Dijon mustard
  • A little nutmeg

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Method:

Preheat the oven to 200 degrees centigrade.

In a large frying pan (or probably a large saucepan), heat two tablespoons of olive oil and cook the onion, largely chopped peppers and garlic until they start to soften.

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Next add the majority of the other ingredients: tinned tomatoes, mango chutney, lentils, vegetable stock and seasoning. Add a lid, and leave to brew while the lentils cook for around 40-60 minutes.

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Then turn to the aubergines. Slice them to be about a centimetre and brush each side with the remaining oil, as well as some salt and pepper. Place them on a baking sheet and under a hot grill for two-three minutes. (And try not to forget about them!)

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Congrats. You are getting there!

And the next stage is to make a cheese sauce (also known as a Roux).  It’s in some ways similar to doing the Hokey Cokey – taking the saucepan in and out of the heat. First, melt the butter (in). Remove from the heat and add the flour (out). Stir (shake it all about) on a low heat (in). Take of the heat (out) to slowly add the milk. Return to the heat (in) to bring the milk to boil while stirring (shake it all about) for about 2 minutes; it should begin to thicken. Finally at 175g of cheese, mustard, nutmeg and some salt and pepper. Have you got that?

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The fun part comes next, building your moussaka. Start with your lentil brew from earlier, then half of the cheese and half of the aubergine. Repeat. Sprinkle some more cheese on top, because you can never have too much cheese.

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Then comes the fork in the road.

You can either freeze it.  Let your concoction cool, and bung in the freezer until you are starving, and then cook as below.

Or you can cook right away. Place in the oven for about 30-40 mins until ‘golden and piping hot’ and your stomach can’t hold out any longer. I recommend serving with a salad. Nom Nom Nom. Enjoy!

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2 thoughts on “Lentil Moussaka

  1. Looks delicious! I picked up some aubergines (or eggplants, as I like to call them) and have been trying to figure out what to do with them. This is the perfect recipe!

    Like

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