Red Lentil and Aubergine Moussaka Recipe | Eat Well For Less

Ingredients

• 160g dried red split lentils
• 650g potatoes, scrubbed
• 1 tsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 4 sprigs of thyme, leaves picked
• ½ tsp dried oregano
• ½ tsp ground cinnamon
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 vegetable stock cube
• 2 large aubergines, thinly sliced
• 2 tbsp roughly chopped flat-leaf parsely
• 250g ricotta cheese
• 50g mature Cheddar cheese, grated
• sea salt and freshly ground black pepper, to taste
• mixed green salad, to serve