Lentil & lamb moussaka
More lentils, less mince is the key to this low-cost family meal
- Prep: 15 mins
Cook: 40 mins
- Serves 6
- Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 aubergine, diced
- 250g lean minced lamb
- 400g can lentils in water, drained
- 400g can chopped tomatoes
- 500g cooked potatoes, diced
- 2 tsp dried oregano
- ½ tsp cinnamon
- 150ml hot vegetable stock
- 500g tub Greek yogurt
- 1 egg, beaten
Method
-
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.
-
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.
-
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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