Lentil Lamb Moussaka Recipes

LENTIL & LAMB MOUSSAKA

Lentil & lamb moussaka image

More lentils, less mince is the key to this low-cost family meal

Provided by Good Food team

Time 55m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion , chopped
1 garlic clove , crushed
1 aubergine , diced
250g lean minced lamb
400g can lentil in water, drained
400g can chopped tomato
500g cooked potato , diced
2 tsp dried oregano
½ tsp cinnamon
150ml hot vegetable stock
500g tub Greek yogurt
1 egg , beaten

Steps:

Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.
Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.
Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.

Nutrition Facts : Calories 343 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.59 milligram of sodium

LENTIL AND EGGPLANT MOUSSAKA

Lentil and Eggplant Moussaka image

Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn.

Provided by chefdavidgeisser

Categories Eggplant Recipes

Time 1h50m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds eggplant, cut into 1/4-inch slices
1 pound tomatoes, stems removed
2 tablespoons olive oil
2 medium onions, minced
3 cloves garlic, minced
½ cup beluga lentils
2 tablespoons tomato paste
1 ½ cups vegetable broth
1 ½ pounds zucchini, chopped
1 tablespoon dried savory
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¾ cup crumbled feta cheese
1 ¼ cups plain Greek yogurt
4 large eggs
sea salt and freshly ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
Bake in the center of the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.1 g, Cholesterol 225.1 mg, Fat 25.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 636.5 mg, Sugar 18.9 g

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