Lentil and mushroom moussaka


Preparation info

  • Serves


    • Difficulty


    • Ready in

      6 hr

Appears in

Slow Cooker Vegetarian

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.


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


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