Green Lentil Moussaka

This version of the greek classic features three different protein sources, as well as loads of speedy veg. It is a crowd-pleaser of a dish which is satisfying and nicely distinct from similar dishes, due to the combination of aromatic spices, which fill the kitchen with delicious scent as this cooks. 

I've served it here with some pea-shoots in lemon juice and cherry tomatoes, but it would also work

really well with steamed kale and roasted carrots as summer turns to autumn. The dish includes a syn per portion to allow for the port that is used to enrich the sauce. If you are making for a family, those who don't drink or you want to save yourself the syn this can be omitted and replaced with a tsp of balsamic vinegar mixed with water in the same amount. However, if you are able to include it, the port does add a wonderful richness and elevates this to being something a bit special.

Unlike some versions of this recipe, I've used two layers of aubergine within the dish, rather than just at the top. I feel this gives it a little more body and texture as well as upping the ratio of speed veg to protein.

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange.

Green Lentil Moussaka 

Serves 4 - 1 syn per portion and 1/4 of your HEA allowance (or 1.5 syns) 

200g dried green lentils

1 medium courgette, finely chopped

1 red onion, finely chopped

1 orange pepper, finely chopped

1 tin chopped tomotoes 

200g passata 

2 tsp tomato puree

1 tsp dried basil

2 crushed cloves of garlic

1 large aubergine 

A handful of fresh parsley very finely chopped

1/2 tsp of ground cinnamon

1 tsp dried chilli flakes

Grated fresh nutmeg 

2 tsp vegetable bouillon powder

50ml of ruby port (4 syns)

2 eggs, beaten

150g quark 

30g grated fresh vegetarian 'parmesan' / other hard cheese 

Pre-heat an oven to 180 degrees fan / 200 degrees / Gas Mark 4.

Put the lentils in a pan an add plenty of cold water along with the bouillon. Bring to the boil and turn down to a simmer. They will need about 25 - 30 minutes - you want the lentils to be very firm but not crunchy. 

Whilst the lentils are simmering, slice the aubergine in half width-ways and then into thick slices. 

Spray oil onto a baking sheet and arrange the slices on to the tray, sprinkling the dried basil over the top before putting into the oven for 15 minutes. 

Whilst the aubergine is in the oven and the lentils simmer, gently fry the onion, pepper and courgette in a non-stick pan lightly coated with spray oil. 

Once the vegetables are softened and browned on the outside, tip them into a bowl and then deglaze the pan with the port, stirring in the garlic, parsley, chilli flakes and cinnamon. Once the sauce has bubbled for 2 minutes, add the tomatoes, passata and tomato puree. 

Stir in the vegetables and, once cooked, the lentils and mix thoroughly. 

In a heatproof dish, spoon out a layer of the lentil mixture and then add a layer of the aubergine slices from the oven. Use the smaller, more skin-heavy slices here to save the larger, fleshier ones for the top layer where they will show through. 

Add another layer of lentils and then the last of the aubergine slices on the top of the dish, ensuring there is a little space from the rim for the topping.

In a jug or dish whisk together the eggs, quark and cheese, grating the nutmeg directly into the mixture. This may need a balloon whisk, as the quark must be fully incorporated into the mixture - but this takes some beating! 

Pour this mixture over the top aubergine layer and bake for 20 - 30 minutes, until the topping is golden brown and set. 

Serve hot with speedy veg or spoon into freezable containers to cool so you can store portions for your own SP ready meals at a later date!