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Quick Lentil Moussaka Style Rice Bowl

Quick Lentil Moussaka Style Rice Bowl

Quick Lentil Moussaka Style Rice Bowl

with Greek Style Cheese and Balsamic Rocket

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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: Cereals containing gluten)

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

Nutritional information

Energy (kJ)2774 kJ

Energy (kcal)663 kcal

Fat18.5 g

of which saturates11.2 g

Carbohydrate106.5 g

of which sugars14.5 g

Dietary Fibre12.1 g

Protein23.5 g

Salt4.1 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

•Baking Tray

•Kettle

•Sieve

•Medium Saucepan

•Lid

•Garlic Press

•Pan

Instructions

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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