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Melty Greek Lentil Moussaka

Melty Greek Lentil Moussaka

Rating
4.5rating out of 5

(29 reviews from our customers)

Prep Time

50 min

Cuisine

Greek

Rich and luxurious, moussaka has rightly earned its place as a Mediterranean classic. To make this simple version, you'll layer tender aubergine, sliced potatoes and a rich tomato & lentil ragù together, then top with a creamy cheddar cheese sauce and bake until golden. Mmm!

Prep Time

50 min

Cuisine

Greek

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Aubergine
1 aubergine
garlic-clove
1 garlic clove
Cheddar-cheese
40g cheddar cheese †
dried-oregano
1 tsp dried oregano
cinnamon
1/4 tsp ground cinnamon
dried-bay-leaves-(1)
2 dried bay leaves
fresh-parsley
5g parsley
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
black beluga lentils
250g black beluga lentils
can of chopped tomatoes 1
1 can of chopped tomatoes (210g)
Potatoes
3 white potatoes
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 aubergine
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • dried bay leaves
  • 5g parsley
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 250g black beluga lentils (ready to eat)
  • 1 can of chopped tomatoes (210g)
  • 1 white potato
Typical Values per 100g per serving
Energy 414 kJ
98 kcal
1978 kJ
469 kcal
Fat
of which saturates
2.3 g
1.2 g
11 g
5.6 g
Carbohydrate
of which sugars
13.5 g
2.2 g
64.3 g
10.5 g
Fibre 4.1 g 19.6 g
Protein 5.2 g 24.9 g
Salt 0.66 g 3.14 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
aubergine
1 garlic clove
garlic
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 tsp dried oregano
dried oregano
1/2 tsp ground cinnamon
ground cinnamon
dried bay leaves
dried bay leaves
5g parsley
flat parsley (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
250g black beluga lentils (ready to eat)
cooked Beluga lentils (97%) (water, Beluga lentils), Onions, Olive oil, Ground Bay Leaf
1 can of chopped tomatoes (210g)
chopped tomatoes 99.8%, salt
1 white potato
potato
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2391 - Melty Greek Lentil Moussaka

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 

Boil a kettle 

Slice the potatoes (skins on) into discs and trim the green stalks off the aubergine[s] and slice into rounds

Add the sliced potato and aubergine rounds to a [2] baking tray[s] with a drizzle of olive oil and a large pinch of salt and put the tray[s] in the oven for 10-15 min or until golden

2 2391 - Melty Greek Lentil Moussaka

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

3 2391 - Melty Greek Lentil Moussaka

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced red onion and cook for 3 min or until softened

Meanwhile, dissolve the Knorr vegetable stock cube[s] in 150ml [200ml] boiled water – this is your vegetable stock

4 2391 - Melty Greek Lentil Moussaka

Add the chopped garlic, beluga lentils and 1/2 [all] of the cinnamon and cook for 1 min until everything is combined

Add the chopped tomatoesvegetable stock, bay leavesdried oregano and a generous pinch of salt and pepper and cook over a high heat for 3 min or until reduced - this is your lentil ragù

5 2391 - Melty Greek Lentil Moussaka

While the ragù thickens, grate the cheddar cheese 

Chop the parsley (including the stems) finely

6 2391 - Melty Greek Lentil Moussaka

Melt 20g [40g] butter in a pot over a medium heat

Once melted, add 20g [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 250ml [500ml] milk into the roux, a little at a time and cook for 4 min or until a smooth, thick sauce remains 

Add the grated cheese and a pinch of salt – this is your cheese sauce

7 2391 - Melty Greek Lentil Moussaka

Add the potato discs to an oven-proof dish in a single layer

Spoon over half of the lentil ragù

Then add the aubergine rounds in a single layer, followed by a final layer of lentil ragù 

Top with the cheese sauce and put the dish in the oven for 15-20 min or until bubbling and golden – this is your lentil moussaka

8

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Once bubbling and golden, leave the lentil moussaka to cool for 3 min before serving (this helps the flavours to develop and makes it easier to serve)

Garnish with the chopped parsley

Enjoy!

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