Red Lentil and Aubergine Moussaka Recipe | Eat Well For Less
A vegetarian take on a classic this red lentil and aubergine moussaka recipe from Eat Well For Less is perfect for feeding a hungry crowd on a budget.
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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
- freshly ground black pepper
- mixed green salad, to serve
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