EATING WELL
A quick and easy recipe to help boost gut health
Lentil moussaka
SERVES 4 V Vn GF DF
HANDS-ON TIME 15 mins
TOTAL TIME 1 hr 20 mins
£1.38 PER SERVING
◆ 60g cashews
◆ 25g walnuts
◆ 2 aubergines, thinly sliced
◆ 3 tbsp rapeseed oil
◆ 1 red onion, finely chopped
◆ 1 red pepper, finely chopped
◆ 2 tsp dried oregano
◆ 1 tsp dried rosemary
◆ ½ tsp ground nutmeg
◆ 3 garlic cloves, finely sliced
◆ 1 x 400g tin green lentils, drained and rinsed
◆ 1 x 400g tin chopped tomatoes
◆ 200ml almond milk
◆ ½ tbsp miso paste*
◆ salad, to serve
1 Put the cashews and walnuts in a heatproof bowl and cover with just-boiled water. Leave to soak for at least an hour, longer if you can (even overnight).
2 Preheat the oven to 200°C, fan 180°C, gas 6. Line a large baking tray and arrange the aubergine slices in a single layer. Brush all over with 2 tablespoons of the oil, season lightly and bake for 20-25 minutes, turning halfway, until soft and golden.
3 Meanwhile, heat the remaining oil in a large frying pan and fry the onion and pepper for 6-8 minutes, until soft. Add the oregano, rosemary, ¼ teaspoon of nutmeg and the garlic and continue to cook for a couple of minutes. Stir in the lentils and chopped tomatoes. Half-fill the tomato tin with water, swirl around and then add this to the pan. Simmer, uncovered, for 15-20 minutes, until the liquid has reduced and is saucy.
