Ultimate Moussaka from Vegan(ish) by Jack Monroe

Ingredients

• 250 ml cashew or soya milk
• 1 tsp dried thyme or other herbs
• 250 g dried green or brown lentils
• 1 tsp lemon juice or red wine vinegar
• 1 tbsp cooking oil
• 1 slice of bread, grated into crumbs (to make gluten-free, simply omit these or use your favourite gluten-free bread or breadcrumb mix)
• 1 × 400 g tin of chopped tomatoes
• 50 ml red wine
• ½ tsp English mustard
• Green salad, to serve (optional)
• 6 fat cloves of garlic
• 2 small onions
• 1 large aubergine
• 2 tbsp cooking oil
• ¼ tsp each salt and black pepper
• 1 tbsp flour