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Lentil & lamb moussaka

Lentil & lamb moussaka

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal343
fat17g
saturates9g
carbs29g
sugars8g
fibre6g
protein20g
low insalt0.59g
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Ingredients

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.

Recipe from Good Food magazine, April 2011

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Overall rating

Rating: 4 out of 5.16 ratings
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