Egluntyne Posted January 2, 2011 Share Posted January 2, 2011 Lentil Moussaka Lentil Moussaka Base 2-4 tbsp oil 2 onions finely chopped 1 red pepper, deseeded and chopped into 1cm pieces 2 cloves garlic, crushed 2 aubergines, diced into 2 cm cubes 2 x 400g tins chopped tomatoes 3 tbsp tomato purree 100g lentils 500mls veg stock Topping 250 ml low fat milk 50g butter 1 egg 250 ml low fat ricotta cheese Grated parmesan Base Preheat oven to gas mark 5, 370 F, 190 C Heat 2 tbsp oil and fry onions gently till soft. Add the pepper and fry for 5 mins. Add garlic and fry for 32-3 mins. Transfer to a plate. Add remaining oil to pan and fry aubergines till browned. Return previously cooked items to pan and add 1 tim of tomatoes, tomato purree, stock an d lentils. Stir well. Bring to boil then simmer for 10 mins Topping Bring milk and butter to boil and then allow to cool slightly Add beaten egg. Whisk well. Add Ricotta cheese and mix well. Transfer base mixture to ovenproof dish, add the topping. Sprinkle with Parmesan. Bake in oven for 45 mins, till topping a rich golden brown. Quote Link to comment Share on other sites More sharing options...
Jools Posted January 2, 2011 Share Posted January 2, 2011 Ooooh sounds lovely, thanks for posting Quote Link to comment Share on other sites More sharing options...
Olly Posted January 2, 2011 Share Posted January 2, 2011 Mmm, that sounds like a perfect January meal - relatively healthy, and warm and comforting. I have an aubergine handy as it happens, just need to pick up some ricotta and I think that's tomorrow's tea sorted. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted January 2, 2011 Share Posted January 2, 2011 Ooo sounds very nice. I love lentils & I'm sick of all the meaty meals over Xmas. Emma.x Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 2, 2011 Share Posted January 2, 2011 What a timely post, I've been looking for a lentil moussaka recipe and this looks delicious! Will definitely be giving this a go sometime Quote Link to comment Share on other sites More sharing options...
Olly Posted January 3, 2011 Share Posted January 3, 2011 I'm a bit disappointed, I followed the recipe to the letter (using the book, not the one above although they're the same) but the mixture was quite sloppy, the lentils didn't soak up much of the stock/tomatoes. I kind of knew what would happen, but as the recipe said 'pour the topping on' I did ... and most of it sank. It's in the oven now, I'm sure it will taste delicious but it's not quite going to be what I was expecting. Quote Link to comment Share on other sites More sharing options...
Daphne Posted January 4, 2011 Share Posted January 4, 2011 Having sent OH shopping this morning and finding out he spent £140 we are definitely going to be having this within the next week. In view of your comments Olly, I think I may reduce the stock a bit. Also, just to check, there's no flour needed in the topping? Does the ricotta thicken it? Quote Link to comment Share on other sites More sharing options...
Olly Posted January 4, 2011 Share Posted January 4, 2011 Yes, the bit that didn't sink cooked into a lovely creamy solid topping! it did taste delicious, but the bits where it sank in didn't look quite as lovely. You might be luckier, but another time I'd add less stock or drain it before I add the topping, just make sure it's fairly firm. I can recommend it though - very warm and comforting, and it was just as nice cold for lunch today! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 5, 2011 Share Posted January 5, 2011 Can I ask a dopey question is this red or green lentils and can I use tinned cos I'm lazy Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 5, 2011 Author Share Posted January 5, 2011 I used red. Dried. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 5, 2011 Share Posted January 5, 2011 Thanks will do it on a day when feeling active Quote Link to comment Share on other sites More sharing options...
Daphne Posted January 7, 2011 Share Posted January 7, 2011 We're having this tonight...will report back Quote Link to comment Share on other sites More sharing options...
Daphne Posted January 8, 2011 Share Posted January 8, 2011 OK, I took a few liberties with Egluntyne's recipe because I'm not very good at keeping to the script, and this is what I found. I didn't add any stock, just some wine and water to cover the red lentils. I kept an eye during cooking and topped up slightly when it looked sticky. So my base layer was firm - but lacking in flavour. So next time I'd use stock and probably whack in some extra herby flavourings. I used less milk (maybe 75%) because I was paranoid about having a runny top, and even then it looked very runny to me so I have to say I added a bit of flour (not much) to the hot milk/butter to make a sort of roux and then added that to the beaten egg and ricotta mix. I think it would probably have been OK without the flour, I was just too cowardly to try it I also deviated big time and added some lasagne, so I had layers of tomato/lentil and lasagne with the topping on top, then a layer of breadcrumbs with grated cheese on top (I was feeding a hungry athlete). The topping was really light and creamy - much nicer than a white/cheese sauce I'd make it again, and if feeding a non-veggie I might try fried bacon/pancetta/lardons in with the lentils. OH said it would also be nice with kidney beans instead of lentils. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted January 9, 2011 Share Posted January 9, 2011 Nice thread! We all do this differently dont we I use - For the base 150 g brown lentils cooked in veg stock and reduced down to Bolognese consistency. Then I stir in 2tbsp sun dried tomato paste. Next layer 2 sliced aubergine, shaken in a bag with 1tbsp olive io3 anda squeeze of lazy garlic in a tube, salt and pepper then pre-roasted for 20mins. Next layer Sliced parboiled potatoes sprinkled with oregano Finally a layer of cheese sauce made very thick topped with flaked Parmesan Actually I may make this for dinner! ETA: couldn't be bothered to make white sauce so have topped it with crumbled Feta and cheddar mixed together Quote Link to comment Share on other sites More sharing options...
