Vegetarian moussaka

• dried green lentils↗140g g
• onions↗2

  halved and sliced

• garlic cloves↗2

  chopped

• bay leaves↗2
• dried oregano↗1 tsp tsp
• cinnamon↗½ tsp tsp
• allspice½tsp tsp
• can chopped tomatoes400g g
• reduced-salt vegetable stock↗1 cube

  1 cube

• sweet potato↗200g g

  thinly sliced

• large aubergine↗1

  sliced and the biggest slices halved again

• full-fat plain yogurt↗300g g
• plain flour↗60g g
• egg yolks↗2
• mature cheddar↗120g g

  finely grated

• tomatoes↗2-3

  cut into slices (optional)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.

2. 2

   Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves. Add salt and pepper to taste.

3. 3

   Place the yogurt, flour and egg yolks together in a bowl and whisk. Set aside. Spread the filling out in a large baking dish and cover with the topping evenly. Spread over the yogurt mixture, right to the edges. Sprinkle the cheddar over the top, then add the tomato slices, if using. Bake for 30-40 mins until the topping is golden and bubbling. Will keep for up to three days in the fridge.