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Lentil Moussaka

What you need: 

3 eggplant (sliced, salted and fried golden in olive oil)
1 large chopped onion
4 celery sticks sliced
2 garlic cloves crushed
1 x 400 tin tomatoes
2 tablespoon soy sauce
1.5 cups brown lentils
4 cups vegetable stock
1 tablespoon curry podwer

What you do: 

Fry onion, celery and garlic in a little oil until onion is clear. Add all other ingredients, bring to the boil and simmer 50 minutes or until lentils are soft. Layer eggplant and lentils in a baking dish as you would lasagne. Bake in a moderate oven 180C (350F) for about 40-45 minutes.
Lentil mix also makes an excellent dish served on top of rice.

Preparation Time: 
1.5 hours
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

This is a very nice dish which I'll definitely make again, probably on rice as well (as suggested).

I used puy lentils and added a layer of skinned tomatoes because I wanted to finish off an open packet (plain) tomato sauce instead of tinned tomatoes.
I also put it in the oven for only 15 minutes since all veggies were done and warm anyway. Not sure how much better it'll get when it's in the oven longer.

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This dish was very tasty.  I'm not sure if I would call it "Moussaka" though.  The curry added a wonderful taste to the dish.  Be conservative with the soy sauce.  I overdid it and the dish turned out a bit too salty.

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I'm guessing the "1 x 400 tin tomatoes" means one 400-gram tin, which is about 13.5 oz

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i'd go with 1 tsp cumin and 1/2 tsp cinnamon

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Can someone tell me about how much cinnamon and cumin they might add? I'd like to try this with the variation.

Also, what size can is 400??

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Most moussaka recipes I've seen call for a bechamel sauce on top, and the nutmeg usually goes in that, and cinnamon and cumin are usually used to season the filling. I think curry powder in the filling would taste pretty good, but I'd add some cinnamon or nutmeg somewhere to give it that sweet note--that's my favorite part of moussaka. 

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isn't traditional moussaka made with nutmeg not curry powder?

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