Lentil moussaka & creamy coconut bechamel

It’s not classic moussaka but you won’t mind once you taste it – our coconut-based béchamel is just as creamy, and our baked aubergine slices just as gooey. Lentils fill you up; spinach adds vitamins.

We deliver all this

  • 1/2 tsp ground cinnamon
  • 1 aubergine
  • 1 red onion
  • 1 red pepper
  • 1 sachet tomato puree
  • 1 tbsp Belazu sundried tomato paste
  • 1 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1 tsp nutmeg
  • 240g lentils in water (drained)
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tomatoes
  • 40g spinach
  • 80g coconut yoghurt
  • Medium handful of flat-leaf parsley

Macros

885 calories • 82g carbs • 44g fat • 40g protein

Allergens:

Cuisine

European

Season

Winter

Method

1. Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle.

2. Finely chop the garlic. Finely dice the red onion and red pepper. Slice the aubergine into very thin 1/2cm thick rounds. Roughly chop the parsley leaves. Drain and rinse the lentils and finely dice the tomatoes.

3. Place the aubergine on a baking tray, drizzle with 1 tbsp oil and sprinkle with a pinch of sea salt. Place in the oven for 10 mins.

4. Heat a medium-sized pan with 1 tbsp oil on a medium heat and cook the garlic, onion and red pepper for 5 mins until softened. Then stir in the cinnamon, oregano, sundried tomato paste, diced tomatoes, tomato puree, lentils, spinach, half of the parsley and 100ml boiling water. Simmer for 5 mins.

5. In a bowl, mix together the coconut yoghurt, nutritional yeast and only a pinch of nutmeg (to taste). Sprinkle with a pinch of sea salt and black pepper, and add a little water to thin the mix if needed.

6. Spoon the lentils into an ovenproof dish, top with a layer of aubergine, then top with a thin layer of the coconut béchamel. Place in the oven for 15 mins until turning golden.

7. Serve the lentil moussaka on two warm plates. Sprinkle with the remaining parsley.

Recipe for two people, halve the ingredients for one person