Greek Style Lentil Moussaka

A comforting Greek-inspired classic, this lentil moussaka layers rich tomato and herb-infused lentils with tender vegetables and a creamy golden topping for a satisfying meat-free main. Packed with Mediterranean flavours and wholesome ingredients, it delivers all the warmth and comfort of a traditional moussaka while offering a delicious vegetarian alternative. Perfect for family dining, vegetarian menus, or make-ahead meal solutions.
Cooking Time
40
Portions
4

Ingredients

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  •   Country Range Bay Leaves
  •   tbsp Country Range Dried Oregano
  •   tsp Country Range Ground Cinnamon
  • g Country Range Chopped Tomatoes
  • g Country Range Grated Cheddar
  •   Sprinkle of Country Range Crushed Chillies
  •   aubergine
  •   small potatoes
  • g cooked beluga lentils
  •   garlic clove
  •   red onion
  •   vegetable stock cube
  • g butter
  • ml milk

  • 1

    Step 1

    Preheat oven to 200°C or Gas Mark 7.
  • 2

    Step 2

    Slice the potatoes and aubergine into discs, then add to a baking tray, drizzle with olive oil and a pinch of salt, ensuring the discs are only slightly overlapping. Put the tray in the oven and cook for 10-15 minutes.
  • 3

    Step 3

    Peel and finely dice the red onion, peel and finely chop or grate the garlic. Heat a wide based pan and drizzle with olive oil, over a medium heat. Once hot, add the onion and cook until softened, add the chopped garlic, beluga lentils and ground cinnamon, cook everything for one minute until it is combined.
  • 4

    Step 4

    Dissolve the stock cube in 150ml of boiled water, add to the chopped tomatoes, bay leaves, dried oregano, and a pinch of salt and pepper and cook until slightly reduced.
  • 5

    Step 5

    Make the cheese sauce by melting the butter over a medium heat, then add the flour and stir until a sandy paste forms. Gradually whisk in the milk, a little at a time, and cook until smooth. Add the grated cheese and a pinch of salt.
  • 6

    Step 6

    Layer the potato disks in an oven proof dish, slightly overlapping, spoon over half the lentil ragu, then add the aubergine discs also slightly overlapping followed by the final layer of lentil ragu.
  • 7

    Step 7

    Top with the cheese sauce and put the dish in the oven and cook for 15-20 minutes until golden.

Ingredients

  • 2 Country Range Bay Leaves
  • 2 tbsp Country Range Dried Oregano
  • 1 tsp Country Range Ground Cinnamon
  • 400 g Country Range Chopped Tomatoes
  • 40 g Country Range Grated Cheddar
  • 1 Sprinkle of Country Range Crushed Chillies
  • 1 aubergine
  • 3 small potatoes
  • 250 g cooked beluga lentils
  • 1 garlic clove
  • 1 red onion
  • 1 vegetable stock cube
  • 20 g butter
  • 250 ml milk

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