Lentil & lamb moussaka

Lentil & lamb moussaka

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(14 ratings)

Prep: 15 mins Cook: 40 mins


Serves 6
More lentils, less mince is the key to this low-cost family meal

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal343
  • fat17g
  • saturates9g
  • carbs29g
  • sugars8g
  • fibre6g
  • protein20g
  • salt0.59g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g lean minced lamb
  • 400g can lentil in water, drained



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 400g can chopped tomato
  • 500g cooked potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml hot vegetable stock
  • 500g tub Greek yogurt
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments, questions and tips

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18th May, 2015
This is a delicious recipe. So easy to make although remember to start by cooking the potatoes first. It is real comfort food. Last time I made it I used old potatoes and I am going to try it with new potatoes today.
14th Sep, 2014
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.
5th Jul, 2012
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 ^ ^
7th May, 2012
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.
22nd Mar, 2012
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.
6th Feb, 2012
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.
24th Oct, 2011
4th May, 2011
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
28th Apr, 2011
Fantastic recipe. Made two one in freezer, but you can guarantee NOT FOR LONG. My husband kept saying more please!
19th Apr, 2011
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.


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