Lentil & lamb moussaka

Lentil & lamb moussaka

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(16 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 1 garlic clove, crushed
  • 1 aubergine, diced
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Lentils

    Lentils

    len-til

    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
    Potato

    Potato

    po-tate-oh

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

  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

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

  • ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Eggs

    Egg

    egg

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

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.

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Comments, questions and tips

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kate295
19th Apr, 2011
4.05
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
6th Apr, 2011
Is this freezable (and if so, I would guess it would be best before the Greek yoghurt is added)?
folkoono
6th Apr, 2011
This looks like it could work well without the lamb for vegetarians. Will give it a go.

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