Lentil & lamb moussaka

Lentil & lamb moussaka

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(12 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
343
protein
20g
carbs
29g
fat
17g
saturates
9g
fibre
6g
sugar
8g
salt
0.59g

Ingredients

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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2011

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Comments

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Jennim's picture
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Yum! I added paprika, a bay leaf and a hint of chilli powder to the meat sauce; and added some nutmeg to the yogurt topping.

I thought a whole can of lentils was a bit excessive, so used a handful of dried lentils instead.

Tip: I sliced and steamed my potatoes; then added the lentils to the simmering pan of water below (use just a small amount of water) so they cooked at the same time. Then, instead of draining the lentils, I simply stirred through a stock cube and poured them into the awaiting meat pan. This way, you can prepare three of the ingredients in one cooking process.

julesthenorweegie's picture
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Very tasty!
The only thing I would take note of, is that it could do with a bit more seasoning.This might be better when applying to ones own taste though, so I ground some salt and pepper on top of the moussaka, and it really brought out all the flavours! Deeeelicious! Even had a little bit for breakfast this morning, cause there was so much left over, luxury ^ ^

amandapepper's picture
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I made this with pork mince instead of lamb because I don't like lamb. Also cooked the completed dish at 180 for 30 mins instead of grilling it and it was great. Liked by the whole family and I have made it twice now.

dorisgilmour's picture
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Made this to try something different for dinner and loved how simple it is to make and it is really tasty and filling will definately be making again.

vrog's picture
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This felt like quite a meaty mix, even though it is 250g for 6 people. Tasty meal. Had to buy 400g so made a couple of burgers with the remaining mince and put them in the freezer.

chutknee's picture
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Delicious!!

ally_2301's picture
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Tasty and easy! I made it with low fat yogurt, and let it sit out of the oven for 15 mins so it held its shape properly. You could tell it was low fat but it was still nice. I think next time I will the potatoes and aubergine in slices instead of cubes

katvic's picture
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Fantastic recipe. Made two one in freezer, but you can guarantee NOT FOR LONG. My husband kept saying more please!

kate295's picture
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Made this a few nights ago. Delicious and very easy to make, but I couldn't find packs of mince less than 400g. I love lamb, so used the whole pack and just halved the amount of potatoes. I still ended up with mountains of lamb/lentil mixture, so I ended up using half the mixture with half of the topping to make enough for 4 portions (2 used as leftovers the next day). I have frozen the other half of mixture (minus the topping) to be used for another day. Overall, this is fantastic value for money given the amount of meals you can stretch this to. And it really did cost around £1 per portion, as stated in the magazine! The only point is to make sure you use good quality tinned tomatoes, as my value-brand tin was a bit too watery and flat for this recipe.

hollyemily's picture

Is this freezable (and if so, I would guess it would be best before the Greek yoghurt is added)?

folkoono's picture

This looks like it could work well without the lamb for vegetarians. Will give it a go.

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