Lentil Moussaka with Sautéed Spinach
Nutrition per serving
Calories | 788 kcal |
Protein | 35.4 g |
Carbs | 130.6 g |
Fats | 16.4 g |
Saturated Fat | 2.8 g |
Monounsaturated Fat | 5.1 g |
Polyunsaturated Fat | 1.4 g |
Sugars | 17.7 g |
Fiber | 33.9 g |
Sodium | 1,334 mg |
Ingredients
Onion | |
Carrot | |
Celery | |
Garlic | |
Potato, flesh and skin | |
Bay Leaf | |
Dried Thyme | |
Baby Spinach | |
Chopped Tomatoes (canned) | |
Vegetable Stock Cube | |
Olive Oil | |
Canned Lentils | |
Vegan Parmesan Cheese |
Preparations
1. Preheat oven to 220 C (430 F)
1. Preheat oven to 220 C (430 F)
2. Peel/dice the onion, carrot, celery and garlic.
3. Peel/slice potatoes into ½ cm rounds.
4. Rinse/drain puy lentils in a sieve.
5. Grate the Parmesan cheese.
Cooking Instructions
1. Heat ½ a tablespoon of olive oil over medium-low heat. Add the onions, carrots, celery, garlic, thyme and bay leaf. Cook for about 4 minutes until softened.
1. Heat ½ a tablespoon of olive oil over medium-low heat. Add the onions, carrots, celery, garlic, thyme and bay leaf. Cook for about 4 minutes until softened.
2. Add the spinach and stir until wilted.
3. Add the lentils, ½ tin of chopped tomatoes and the stock pot. Bring to gentle boil and simmer until thickened and liquid has absorbed.
4. Place a layer of the potatoes in a lightly greased oven-proof dish. Layer half the lentil mixture on top, place another layer of potatoes, the remaining lentil mixture on top and a final layer of potatoes.
5. Place the lid on top of the dish and bake in the oven for about 20-25 minutes until the potatoes are cooked through.
6. Remove from the oven, and turn the grill on to high heat.
7. Sprinkle the grated cheese over the mousakka, place under the grill for 2-3 minutes.