MUSHROOM AND LENTILS MOUSSAKA

Ingredients 

Base Sauce:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 400g chestnut mushrooms, chopped
• 2 x 400g green lentils, drained
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 2 tbsp tomato purée
• 2 x 400g chopped tomatoes
• 200ml vegetable stock
• Salt and pepper, to taste

Veg layers:

• 3 aubergines, thinly sliced
• 600g potatoes, thinly sliced

For the béchamel sauce:

• 50ml olive oil
• 50g plain flour
• 700ml whole milk
• 2 egg yolks
• Salt and pepper, to taste
• 40g grated cheese (optional, cheddar or parmesan work well)

To serve

• Chopped fresh parsley

Method 

1. Boil potato slices for 8–10 minutes until tender, then drain. Brush aubergine slices with olive oil and grill or roast at 200°C (400°F) for 10–15 minutes until soft and golden.
2. Heat olive oil in a large pan over medium heat. Sauté the onion for 5–7 minutes until soft
3. Add garlic, thyme, oregano, and cinnamon, cooking for 1 minute more Stir in mushrooms and cook for 5 minutes until softened.
4. Add lentils, tomato purée, chopped tomatoes, and vegetable stock. Simmer for 15–20 minutes until thickened. Season to taste.
5. In a saucepan add olive oil and heat pan. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Simmer for 5–8 minutes until thickened. Season with salt and pepper, and stir in egg yolks and cheese if using.
6. In a large baking dish, layer the potatoes and half the aubergines, then spoon over the lentil mixture. Then the remaining aubergines. Pour the béchamel sauce over the top, smoothing it out evenly and sprinkle over some more cheese
7. Bake at 180°C (350°F) for 30–35 minutes, until bubbling and golden on top.
8. Sprinkle with chopped parsley to serve!