Lentil moussaka

This easy moussaka is a great meal for a summer veggie feast, I also make this version when my planned lamb roast leftovers aren’t quite as much as I had imagined (ie we scoffed pretty much the whole leg on the Sunday) and just pop the meagre offerings in at the same time as the lentils.

For the filling

  • 60g red lentils
  • 1 large aubergine, sliced into thin rounds
  • 1/2 red onion finely chopped
  • 1 red pepper finely chopped
  • 1 garlic clove, finely chopped
  • 1tbsp tomato puree
  • 4/5 tomatoes with pips removed
  • 1 cinnamon stick
  • 2 tbsp chopped fresh parsley

For the topping

  • 60g Greek-style yoghurt
  • 2 free-range eggs
  • freshly grated nutmeg
  • 50g/2oz freshly grated hard goats cheese