Quick Spiced Lentil Moussaka Style Rice Bowl
with Greek Style Cheese
- Sulphites
- Milk
- May contain traces of allergens
- Celery
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
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.
Ingredients
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
Utensils
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.
c) Add a splash of water if it's a little too thick.
a) When everything's ready, share the rice between your bowls.
b) Top with the aubergine and lentils.
c) Drizzle over the creme fraiche and crumble over the Greek style salad cheese.
d) Top with the rocket and finish with a drizzle of olive oil over the leaves.
Enjoy!
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