Lamb and Lentil Moussaka

Lamb and Lentil Moussaka

Ready in 55 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 18, 2017.
Order Now
Order Now

With eggplant, celery and broccoli.

Ingredients

EGGPLANT

  • 1 eggplant, thinly sliced into 0.5cm-thick rounds
  • 2 teaspoons oil, for roasting (or use spray oil)

LAMB AND LENTIL MOUSSAKA

  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ red onion, finely diced
  • 1 clove garlic, minced or finely chopped
  • 500g lean ground lamb
  • 4 teaspoons moussaka spice mix
  • 2 stalks celery, cut in half lengthways and thinly sliced
  • 1 carrot, grated
  • 1 courgette, grated
  • 1 can brown lentils, drained and rinsed
  • 1 can chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 25g pine nuts

TOPPING

  • 250g lite cottage cheese
  • 1 egg
  • ¼ teaspoon salt

TO SERVE

  • 1 head broccoli
  • ½ teaspoon salt
  • 1 tablespoon finely chopped parsley leaves and stalks

Steps

  1. oven to high grill. Line an oven tray with baking paper. Set aside a baking dish (measuring about 23 x 23cm).
  2. Toss eggplant with oil on prepared tray and season. Spread out, overlapping if needed, and grill (on upper oven rack) for 4-5 minutes each side, until soft.
  3. Heat oil in a large fry-pan on medium-high heat. Cook onion, garlic and a pinch of salt for 2 minutes, until soft. Increase heat to high, add lamb and cook for 3-4 minutes, breaking up with a wooden spoon as it cooks. In a small bowl, whisk cottage cheese, egg and salt. Season with pepper and set aside.
  4. Stir moussaka spice mix through lamb and cook for 1 minute. Add celery, carrot and courgette and cook for 3 minutes, until softened. Stir through lentils, canned tomatoes, tomato paste, soy sauce, water and salt. Cook on medium-high heat for about 3-5 minutes, until liquid is absorbed. Season with pepper.
  5. Place half moussaka mixture in baking dish. Top with half the eggplant. Repeat once more with remaining moussaka and eggplant. Lightly spread over egg mixture. Grill (on upper rack) for 8-10 minutes, until golden. Top with pine nuts and rest for 2-3 minutes. Cut into four.
  6. While moussaka is grilling, cut broccoli into florets and dice stalk. Bring 1 cup water and salt to the boil in a pot (with a lid) on high heat. Add broccoli, cover and steam for about 2 minutes, until tender. Drain.
  7. divide lamb and lentil moussaka between plates and garnish with parsley. Serve broccoli on the side.

Nutritional Information

Energy 1826 kj
436 kcal
Protein 46.5g
Carbohydrate 23.8g
Fat 15.5g