LENTIL AND MUSHROOM MOUSAKKA

INGREDIENTS

150g dried Puy lentils
500g Maris Piper potatoes, thinly sliced
6 tbsp olive oil
2 aubergines, sliced
500g chestnut mushrooms, sliced
3 garlic cloves, chopped
400g can chopped tomatoes
1 tbsp tomato purée

1 tsp sugar
½ tsp dried oregano
½ tsp ground cinnamon
2 bay leaves

For the topping:

500g Greek yoghurt
3 eggs
75g Italian hard cheese, finely grated
100g feta, crumbled

METHOD

1. Cook the lentils in a large pan of water according to the pack instructions until just tender. Drain and set to one side. Simmer the potato slices in water for 5 minutes until just tender. Drain and set to one side. Meanwhile, heat a large frying pan, add a good drizzle of oil and gently fry the aubergine slices in batches, turning frequently until tender and golden. Set to one side.

2. Heat 2 tbsp of the oil in another large, deep frying pan. Add the mushrooms and garlic and cook over a medium high heat for 10 minutes until the liquid has cooked off and the mushrooms are golden brown. Add the remaining sauce ingredients, a canful of water and season well. Bring to the boil and simmer for 20 minutes. Add the puy lentils and cook until thick and rich. Check the seasoning.

3. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Combine the topping ingredients in a bowl reserving half the hard cheese to sprinkle over the top. Season well. Spoon half of the moussaka mix into a 2-litre ovenproof dish, layer with half the aubergine and half the potatoes. Top with the second half of the moussaka mix and the remaining aubergine and potato slices. Spoon over the yoghurt topping, scatter with the reserved cheese and bake for 40 minutes or until golden.