I have no other words to say but YUM YUM. This is the second time I have made this, this week. I changed it slightly, adding red wine to it. I know to some of you out there, you may say Moussaka is only made with Lamb mince and you are right, but sometimes we can break a few rules. To be honest I prefer it with Lentils. We have really learned to love lentils. Our house hold, now eat meat only on the weekends (ok, we even break that sometimes) which then challenges me to come up with meals loaded with flavour and nutrition.

Loving the energy we get.

Lentil Moussaka Recipe

Oven dish 13''length by 7''wide by 3''depth- greased

1 kg brown or green cooked lentils - I buy these dried and soak overnight in plenty of water. Drain the next day and place in a slow cooker or pot and cover with fresh water. Cook until tender.

800 gr tin chopped tomatoes

1 tbsp each - rosemary, sweet basil, oregano

3 large Portobello mushrooms - chopped small

2 large onions - sliced

4 large garlic cloves - smashed and chopped

4 large roasting potatoes - sliced 1/4 inch thick or 1 eggplant sliced and 2 large potatoes ( if the eggplant is not in season just use potatoes.)

1 cup red wine

2 cups vegetable stock

1/2 c tomato pasta

1 tbsp cinnamon

Bechamel Sauce

100 gr butter

1/2 cup flour - I use spelt flour which makes this sauce a light brown colour

2 cups warmed milk of choice - I used almond milk because some in my household are diary intolerant

1 cup grated cheese or 1 tbsp vegan yeast flakes

Method

1 - Melt the butter in a medium pot, add the flour and stir with a wooden spoon.

2 - Whisk in the warm milk and season. Cook on low for about 4 minutes.

Stir in the cheese or yeast flakes

Method for the Moussake

1 - On a roasting tray - place your potatoes in a heap and dribble oil over and season with salt then mix. Spread over the tray and bake until golden - 200c

Do the same with the eggplant if you are using it.

2 - In a heavy pot, melt 2 tbsp coconut oil and on low saute your onion until soft with the lid on.

3 - Add to the onions the garlic, mushrooms, and herbs. Cook for 1 minute.

4 - Add red wine - turn up the heat and bring to a simmer. Simmer for about 2 minutes and then add the stock, tomatoes, lentils, cinnamon, and tomato puree.

5 - Cook on a low simmer with the lid off. Stir every now and then until it has thickened. This may take a while.

6 - Place a layer of the potatoes in the bottom of prepare dish.

7 - Pour half the Lentil moussaka on top.

8 - Layer the rest of the potatoes or the eggplant.

9 - Pour the rest of the Lentil moussaka on top.

10 - Pour over your bechamel sauce.

Bake in the oven 200 c for about 45 minutes

Serve with a green salad.