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Veggie Moussaka

Veggie Moussaka

with Lentils and Garlic Ciabatta

NEED STORY - requested.

Tags:
Under 650 calories
Veggie
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove

50 grams

Red Split Lentils

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

1 sachet(s)

Ground Cinnamon

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Aubergine

(May contain Celery)

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

250 milliliter(s)

Water

10 grams

Butter

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Nutritional information

Energy (kJ)2444 kJ
Energy (kcal)584 kcal
Fat23.9 g
of which saturates14 g
Carbohydrate71.7 g
of which sugars26.9 g
Protein21.5 g
Salt5.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add half the garlic. Cook for 30 secs.

2

Add the red split lentils, Worcester sauce, mixed herbs, ground cinnamon, red wine stock paste and chopped tomatoes to the pan. 

Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to medium-low and simmer until the lentils are soft, 25-30 mins. 

Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan. Add a splash of water if it's a litte dry.

3

Meanwhile, trim the aubergine and slice into 1cm thick rounds.

Pop the aubergine rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halfway through. 

4

When the tomato lentil sauce is ready, stir through the butter (see pantry for amount) until metled, then transfer to an ovenproof dish. Layer over the aubergine slices. 

Spread the creme fraiche out evenly on top, then sprinkle over the cheese. Season with pepper.

Halve the ciabatta. Spread over the remaining garlic, drizzle with oil and season with salt. 

5

Switch your oven to grill on high heat and grill your moussaka until the cheese is golden and bubbling, 5-6 mins. 

Grill the garlic ciabatta alongside until golden and toasted, 2-3 mins.

6

When ready, share the veggie moussaka between your bowls.

Serve with the garlic ciabatta alongside. 

Enjoy!