Lentil Moussaka
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 15mins
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- Serves
- 8
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- Calories
- 547
This vegetarian version of the traditional Greek recipe boasts all the classic flavours of a moussaka, such as tomato, oregano, and cinnamon, swapping the classic lamb mince for tender, saucy lentils.
recipe updated Jan 22, 2025
Ingredients
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- Red onion
- 150 g
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- Carrot
- 50 g
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- Celery stalk
- 1
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- Garlic clove
- 2
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- Puy lentils
- 270 g
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- Canned tomatoes
- 800 g
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- Potato
- 1 kg
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- Cheddar cheese
- 200 g
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- Eggplant
- 700 g
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- Parmesan cheese
- 50 g
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- Fresh parsley
- 30 g
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- Olive oil
- 3 tablespoons
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- Tomato paste
- 2 tablespoons
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- Red wine
- 250 ml
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- Water
- 500 g
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- Sugar
- 1 teaspoon
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- Salt
- 2 teaspoons
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- Dried oregano
- 1 tablespoon
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- Bay leaves
- 1
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- Ground cinnamon
- ½ teaspoon
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- Chili flakes
- ¼ teaspoon
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- Water
- as needed
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- Butter
- 50 g
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- Milk
- 250 ml
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- Black pepper
- 1 teaspoon
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- Oil
- as needed
Tools
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Oven
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Stove
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Paper towels
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Cooking Chef XL
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Cooking chef xl bowl
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Large saucepan
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Colander
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Plate
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Frying pan - large
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Baking dish - large
Step preview
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 120°C, Speed OFF
- Then add red onion, carrot, celery stalk and garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 120°C, Stir 2
- Then add puy lentils to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 120°C, Stir 2
- Then add tomato paste, canned tomatoes, red wine, water, sugar, salt, dried oregano, bay leaves, ground cinnamon and chili flakes to the Cooking Chef XL Bowl
- Cook with splashguard fitted until simmering - 5 min, 110°C, Stir 3
- Cook with splashguard fitted - 1 hr 20 min, 102°C, Stir 3
- Add water to a clean large saucepan
- Bring to the boil
- Add potato to the large saucepan
- Cook until cooked through - medium-high heat
- Drain potatoes into colander
- Return potatoes to large saucepan
- Mash with potato masher until smooth
- Add cheddar cheese, butter, milk, salt and black pepper to the large saucepan
- Stir until well combined
- Pre-heat oven - 200°C
- Line a clean plate with paper towels then set aside
- Add oil to a clean frying pan
- Heat until hot - medium heat
- Add eggplant to the frying pan
- Fry in frying pan until golden brown and turn half way through - 4 min, medium-high heat
- Place the fried aubergine slices on the lined plate and sprinkle with salt
- Add 1/3 of the aubergine slices into a large baking dish
- Add half of lentil mixture to baking dish
- Then add another layer of aubergine slices, followed by the rest of the lentil mixture
- Transfer the rest of aubergine to baking dish
- Add potatoes to baking dish
- Top with parmesan cheese
- Bake - 45 min, 200°C
- Remove from oven and let cool - 15 min
- Sprinkle with fresh parsley
- Serve