Lentil moussaka
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kate Whitaker
Lentil moussaka
For gut health, it’s important to keep an eye on the range of plant-based food you eat, so you can get closer to hitting that magic target of 30 different plants a week. For example, don’t use just one type of nut in cooking, when you could use two (we’ve used a mix of cashews and walnuts here). And don’t forget that herbs and spices contribute towards your plant count total – even just a pinch!
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
326Kcal
Fat
22gr
Saturates
3gr
Carbs
24gr
Sugars
11gr
Fibre
10gr
Protein
13gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 60g cashews
- 25g walnuts
- 2 aubergines, thinly sliced
- 3 tbsp rapeseed oil
- 1 red onion, finely chopped
- 1 red pepper, finely chopped
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1⁄2 tsp ground nutmeg
- 3 garlic cloves, finely sliced
- 1 x 400g tin green lentils, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 200ml almond milk
- 1⁄2 tbsp miso paste*
- salad, to serve
Step by step
- Put the cashews and walnuts in a heatproof bowl and cover with just-boiled water. Leave to soak for at least an hour, longer if you can (even overnight).
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a large baking tray and arrange the aubergine slices in a single layer. Brush all over with 2 tablespoons of the oil, season lightly and bake for 20-25 minutes, turning halfway, until soft and golden.
- Meanwhile, heat the remaining oil in a large frying pan and fry the onion and pepper for 6-8 minutes, until soft. Add the oregano, rosemary, 1⁄4 teaspoon of nutmeg and the garlic and continue to cook for a couple of minutes. Stir in the lentils and chopped tomatoes. Half-fill the tomato tin with water, swirl around and then add this to the pan. Simmer, uncovered, for 15-20 minutes, until the liquid has reduced and is saucy. Season well.
- Drain the nuts and put them in a high-speed blender with the almond milk, miso paste and remaining 1⁄4 teaspoon of nutmeg. Season well and blitz until completely smooth.
-
Spoon half of the lentil sauce into a baking dish, then layer in half of the aubergines slices. Pour over half of the nut sauce, then repeat the layers. Bake for 30-35 minutes, until bubbling and golden. Serve with salad on the side.
*Check your miso paste is gluten-free, if required.
