Red lentil moussaka can be served as a delicious lunch or dinner. The combination of red lentils and whole-grain rice provides a “complete protein” source. Adding vegetables and healthy fats to this dish ensures blood sugar is kept steady which is essential in many aspects of health. A dish full of fibre gives you a feeling of fullness and can support digestive issues too.
Red Lentil Moussaka with Flaked Almonds & Salad
Red lentil moussaka can be served as a delicious lunch or dinner. The combination of red lentils and whole-grain rice provides a “complete protein” source. Adding vegetables and healthy fats to this dish ensures blood sugar is kept steady which is essential in many aspects of health. A dish full of fibre gives you a feeling of fullness and can support digestive issues too.
- Total Time: 55 minutes
- Yield: 2 1x
Ingredients
- ½ Aubergine, thinly sliced
- 100g Red Lentils
- 50g Brown basmati rice
- ½ Red onion, finely chopped
- ½ Red pepper, finely chopped
- 30g Feta cheese, crumbled
- 1 Egg
- 1 clove garlic
- Pinch of each: mix spiced, nutmeg, cinnamon, black pepper, oregano
- 1 bay leaf
- Flaked almonds
Instructions
- Combine the basmati rice, lentils and bay leaf and simmer in water till tender. Around 20-25 minutes
- Combine onion, red pepper, garlic and spices and stir through the cooked rice mixture
- Layer the rice mixture with the aubergine slices in an ovenproof dish
- Whisk egg and feta cheese in a bowl and pour over the aubergine dish
- Bake in the oven at 180 degrees for around 20 minutes or until the aubergine is cooked through
- Sprinkle flaked almonds over the dish and return to the oven for 5 minutes
- Serve with a side of salad drizzled with olive oil
- Prep Time: 10
- Cook Time: 45
