Quick Spiced Lentil Moussaka Style Rice Bowl

Name: Quick Spiced Lentil Moussaka Style Rice Bowl with Greek Style Cheese
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 1 unit(s) Aubergine; 150 grams Basmati Rice; 2 unit(s) Garlic Clove**; 1 carton(s) Lentils; 1 sachet(s) Chermoula Spice Mix; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 1 sachet(s) Ground Cinnamon; 75 grams Creme Fraiche; 50 grams Greek Style Salad Cheese; 20 grams Wild Rocket; ½ tsp Sugar; 100 milliliter(s) Water for the Sauce

with Greek Style Cheese

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Moussaka usually consists of layered veg such as aubergine and or potatoes sandwiched between a tomato-based sauce and topped with a creamy béchamel style sauce. Inspired by the same flavours, this speedy rice bowl is topped with a tomatoey aubergine and lentil sauce, then a drizzle of creme fraiche.

Tags:

Veggie

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

150 grams

Basmati Rice

2 unit(s)

Garlic Clove**

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

1 sachet(s)

Chermoula Spice Mix

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 sachet(s)

Ground Cinnamon

75 grams

Creme Fraiche

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2744 kJ

Energy (kcal)656 kcal

Fat18.7 g

of which saturates11.2 g

Carbohydrate104.5 g

of which sugars11.6 g

Dietary Fibre12.5 g

Protein23.8 g

Salt4.3 g

Potassium268.9 mg

Calcium32.9 mg

Iron0.7 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Kettle

•Knife

•Sieve

•Medium Saucepan

•Garlic Press

•Pan

Instructions

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Trim the aubergine, then slice into rounds approximately 0.5cm thick. Place the aubergine onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.

c) When the oven is hot, roast the aubergine on the top shelf until soft and golden, 12-15 mins. Turn halfway through cooking.

a) While the aubergine roasts, pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a medium frying pan on medium-high heat.

b) Once hot, add the chermoula spice mix and garlic. Fry until fragrant, 1 min more.

c) Stir in the passata, lentils, red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts).

d) Simmer until thickened slightly, 3-4 mins.

a) When ready, stir the roasted aubergine through the lentil sauce. Simmer, 1-2 mins.

b) Taste and season with salt and pepper if needed.