Lentil Moussaka

This week (May 20th to May 24th) is National Vegetarian Week. So, with that in mind each day I will be sharing with you some of my favourite vegetarian dishes for you to try at home. 

National Vegetarian Week is a great opportunity for you to get out of that food rut; experiment with new dishes and ingredients.Although there are a lot of people nowadays that do think outside of the 'meat-and-two-veg box' it is astonishing how many people still can not even imagine a meal without meat in it and, when they find out I'm a vegetarian, still respond with "but what do you eat?"

The following recipe is one of my favourite comfort foods; it's high in protein and you can make it healthier with a less cheesy sauce but that is also one of guilty pleasures! Unfortunately I wasn't able to make this in time for the blog so don't have any pictures; but will try and get some for you at a later date.

Lentil Moussaka

Ingredients
1 Aubergine
1 Sweet Potato
1 large white onion
4 cloves of garlic
1 can of chopped tomatoes
1 can of lentils
Sea Salt
Olive Oil
Milk
Cheddar Cheese
Flour
Parmesan
Butter

Method
1. Thinly slice the aubergine & let rest for 20mins in order for the sour juices to escape
2. Thinly slice the sweet potato & parboil for 5mins
3. Fry the chopped onions & garlic until golden then add the lentils and chopped tomatoes
4. Melt the butter in a saucepan & add the milk and flour; stir until smooth
5. Add the grated cheese, take off the heat & stir until smooth
6. Layer the lentils in a lasagne dish, alternating with the sweet potato & aubergine, finishing with a layer of lentils
7. Bake for 5 to 10 minutes
8. Pour the cheese sauce over the vegetables and bake for 20 minutes
9. Serve, Share and Enjoy!