Name: Red Lentil Moussaka with Flaked Almonds & Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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

Author: Isabel Ballesta
Prep Time: 10
Cook Time: 45