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Quick Lentil Moussaka Style Rice Bowl

Quick Lentil Moussaka Style Rice Bowl

with Greek Style Cheese and Balsamic Rocket
4.0(276)
Recipe Development Team
Recipe Development TeamUpdated on December 11, 2024
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
669 kcal
Protein
: 
23.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 carton(s)

Lentils

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

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)2801 kJ
Energy (kcal)669 kcal
Fat18.9 g
of which saturates11.3 g
Carbohydrate107.4 g
of which sugars14.8 g
Dietary Fibre12.6 g
Protein23.9 g
Salt4.2 g
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Kettle
•Sieve
•Medium Saucepan
•Lid
•Garlic Press
•Pan

Instructions

PDF
Roast the Aubergine
1

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) Roast the aubergine on the top shelf until soft and golden, 12-15 mins. Turn halfway through cooking.

Cook the Rice
2

a) While the aubergine roasts, pour the boiled water into a medium saucepan with 1/4 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.

Finish the Prep
3

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

b) Drain and rinse the lentils in a sieve.

Time to Fry
4

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

b) Once hot, add the garlic and fry for 30 secs.

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.

All Together Now
5

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.

Serve Up
6

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 balsamic glaze.

Enjoy!

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