Vegetable and lentil moussaka

Vegetable and lentil moussaka

Total: 1 hr 15 Min. | Active: 1 hr
vegetarian, gluten-free
Nutritional value / people: 405 kcal
, Fat: 19 g
, Carbohydrate: 39 g
, Protein: 14 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Lentil ragout

1tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
½ red chilli pepper, deseeded, thinly sliced
½ celeriac (approx. 200 g), diced
250g mushrooms, finely chopped
1tin chopped tomatoes (approx. 400 g)
80g brown lentils (beluga lentils)
2tbsp oregano, finely chopped
2 ½dl water
1tsp salt
a little pepper

Aubergines

1tbsp olive oil
1 aubergine, cut into slices approx. 5 mm thick
¼tsp salt

Mashed potatoes

1bag potato flakes (3 portions, e.g. Stocki, approx. 110 g)
3dl water
40g butter
1pinch nutmeg
½tsp salt

To gratinate

50g Sbrinz, grated
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

Lentil ragout

Heat the oil in a pan. Sauté the onion, garlic and chilli pepper for approx. 3 mins. Add the celeriac and mushrooms, continue cooking for approx. 10 mins. Add the tomatoes, lentils and oregano, pour in the water. Bring to the boil, reduce the heat, cover and simmer for approx. 10 mins. Remove the lid and simmer for approx. 10 mins. until cooked, season.

Aubergines

Heat the oil in a frying pan, fry the aubergine slices for approx. 5 mins. on each side, season with salt and set aside.

Mashed potatoes

Prepare the mashed potatoes according to the packet instructions, stir in the butter, season and leave to cool.

To gratinate

Transfer the lentil ragout to the prepared dish, place the aubergines on top. Spoon the mashed potatoes on top of the aubergines, smooth down. Sprinkle the Sbrinz cheese on top.

Gratinate for approx. 15 mins. in the upper half of an oven preheated to 220°C.

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