Lentil and mushroom moussaka

Name: Lentil and mushroom moussaka
Prep time: 20 min
Cook time: 4 h 45 min
Total time: 5 h 5 min
Yield: Serves 6
Ingredients: 700 ml (24 fl oz) tomato passata (puréed tomatoes); 2 tablespoons finely chopped oregano; 2 tablespoons finely chopped flat-leaf (Italian) parsley; ½ teaspoon ground cinnamon; 1 onion, finely chopped; 2 tablespoons olive oil, plus extra for brushing; 400 g (14 oz) portobello mushrooms, cut into 1 cm (½ inch) dice; 2 garlic cloves, crushed or finely chopped; 1.2 kg (2 lb 10 oz) eggplants (aubergines), cut into 5 mm (¼ inch) slices; 160 g (5¾ oz/¾ cup) puy or tiny blue-green lentils; 1 egg, lightly beaten; 500 ml (17 fl oz/2 cups) milk; 50 g (1¾ oz/¼ cup) plain (all-purpose) flour; flat-leaf (Italian) parsley and rocket (arugula) leaves, to serve; 100 g (3½ oz) feta cheese, crumbled; 50 g (1¾ oz) butter

Preparation info

Serves
6

Difficulty
Medium
Ready in
6 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

A little bit of preparation is needed to make this rich and creamy moussaka. However, once it’s in the slow cooker you can leave it for several hours to cook away.

Ingredients

160 g (5¾ oz/¾ cup) puy or tiny blue-green lentils

Main course
Vegetarian

Method

Pick through the lentils to remove any small stones that might still be present. Put the lentils in a saucepan of cold water. Bring to the boil and cook for 10 minutes, then drain.

Meanwhile, preheat a grill (broiler) to high and line a large baking sheet with foil. Lightly brush the eggplant with oil, season well with sea salt and freshly ground black pepper and grill for 5 minutes eac