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:

Recipe Category:

Lentils