Main course · Greek

Mushroom and Red Lentil Moussaka with Tahini Topping

Name: Mushroom and Red Lentil Moussaka with Tahini Topping
Total time: 70 min
Yield: 4
Cuisine: Greek
Ingredients: 400 g chestnut mushrooms; 200 g red lentils, rinsed; 2 aubergines; 1 onion; 2 garlic cloves; 400 g tinned chopped tomatoes; 4 tbsp olive oil; 60 g tahini; 1 lemon

70 min Serves 4 ~477 kcal/serving ~£5.20 (£1.30/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

400 g chestnut mushrooms
200 g red lentils, rinsed
2 aubergines
1 onion
2 garlic cloves
400 g tinned chopped tomatoes
4 tbsp olive oil
60 g tahini
1 lemon

Nutrition (per serving)

Calories: 477 kcal
Protein: 20.3 g
Carbohydrate: 43.8 g
of which sugars: 11.7 g
Fat: 23 g
of which saturates: 3.2 g
Fibre: 11.3 g
Salt: 0.08 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Heat the oven to 200C (180C fan, gas 6). Slice the aubergines into rounds, brush with 2 tablespoons of the olive oil and roast on trays for 20 minutes until softened.
2
Meanwhile, finely chop the onion and mushrooms and crush the garlic. Warm the remaining oil in a pan and soften the onion for 6 minutes, then add the mushrooms and garlic and cook for 6 minutes.
3
Stir in the red lentils, tinned chopped tomatoes and 200ml water, season well and simmer for 15 minutes until the lentils are tender and the sauce has thickened.
4
Whisk the tahini with the juice of the lemon and enough water, a tablespoon at a time, to make a pourable sauce.
5
Layer half the aubergine slices in a baking dish, spoon over the mushroom and lentil sauce, then top with the remaining aubergine slices.
6
Pour over the tahini sauce and bake for 20 minutes until bubbling and lightly golden at the edges.
7
Rest for 5 minutes before serving.

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