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Lentil moussaka recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Warm up with a comforting lentil moussaka that will have your guests coming back for more.
Ingredients:
  • 1 medium eggplant, thickly sliced
  • 1 brown onion, finely chopped
  • 3 x 400g cans lentils, rinsed, drained
  • 690g jar tomato pasta sauce with basil
  • 200g tub fresh mozzarella or bocconcini, drained, torn
Instructions:
  • Coat eggplant slices with olive oil spray and sear in a hot pan until each side is golden brown, about 2 mins per side. Transfer to a plate and repeat with the rest of the eggplant.
  • - Lower the heat to medium and add the onion to the pan. Saute while stirring for about 3 minutes until the onion is softened. Mix in the lentils and pasta sauce, then allow it to simmer. Cook and stir occasionally for 10 minutes until the sauce slightly thickens.
  • Preheat the grill to medium heat. Transfer the lentil mixture into a 6-cup (1.5L) baking dish. Layer the eggplant slices and mozzarella or bocconcini on top. Grill for about 5 minutes, or until the cheese is melted and golden brown.

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