Lentil & lamb moussaka
Serves 6
Easy
Prep:
Cook:
More lentils, less mince is the key to this low-cost family meal
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 1 garlic clovecrushed
- 1 auberginediced
- 250g lean minced lamb
- 400g can lentilin water, drained
- 400g can chopped tomato
- 500g cooked potatodiced
- 2 tsp dried oregano
- ½ tsp cinnamon
- 150ml hot vegetable stock
- 500g tub Greek yogurt
- 1 eggbeaten
Nutrition: per serving
- kcal343
- fat17g
- saturates9g
- carbs29g
- sugars8g
- fibre6g
- protein20g
- salt0.59glow
Method
step 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.
step 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.
step 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.
