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Lentil Moussaka
Ingredients (use vegan versions):
  • 3 eggplant (sliced, salted and fried golden in olive oil)
  • 1 large chopped onion
  • 4 celery sticks sliced
  • 2 garlic cloves crushed
  • 1 x 400 tin tomatoes
  • 2 tablespoon soy sauce
  • 1.5 cups brown lentils
  • 4 cups vegetable
stock
  • 1 tablespoon curry podwer Directions:

    Fry onion, celery and garlic in a little oil until onion is clear. Add all other ingredients, bring to the boil and simmer 50 minutes or until lentils are soft. Layer eggplant and lentils in a baking dish as you would lasagne. Bake in a moderate oven 180C (350F) for about 40-45 minutes.

    Lentil mix also makes an excellent dish served on top of rice.

    Serves: 6

    Preparation time: 1.5 hours


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    More Vegetarian Recipes

    1. Yummy Lentil and Tomato Soup

    2. Plain and Simple (but yummy!) Rice and Beans

    3. Black Bean and Papaya Salsa

    4. Mujardarah - Lentils with Rice

    5. Black Bean Crock Pot Chili

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