Lamb, lentil and kale moussaka
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Yum! Packed with vegie goodness this will hit the spot when hunger strikes.
Ingredients
Olive oil
2 tbs
Brown onion
2 medium, finely chopped
Garlic
4 clove(s), crushed
Lean lamb mince
600 g
Tomato paste
½ cup(s), (130g)
Vegetable stock cube
1 individual, to make 2 cups (500ml) liquid stock
Seasoning
1 tbs, lamb seasoning
Kale
1 bunch(es), (8 small leaves), thick rib cut out, chopped
Lentils, canned, rinsed, drained
2 400g can, (2 x 400g cans)
Eggplant, cooked without added fat
700 g, grilled slices
99% fat-free, plain or natural yoghurt, unsweetened
1½ cup(s), (360g)
Extra light cheddar cheese
⅔ cup(s), grated, (60g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a 20cm square (5cm deep) baking dish with oil. Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and mince, stirring to break up lumps, for 5 minutes or until browned.
2
Add the tomato paste, stock and seasoning mix and bring to the boil. Reduce heat and simmer, stirring often, for 5 minutes. Add the kale and cook for a further 2 minutes or until kale has wilted. Stir in the lentils and season with salt.
3
Use half the eggplant slices to line the base of the prepared dish, in a single layer. Spread half the mince mixture over the eggplant. Top with a layer of the remaining eggplant, and top with the remaining mince mixture. Preheat a grill.
4
Use the back of a spoon to spread the yoghurt evenly over the top of moussaka, then sprinkle with the cheese and season with pepper. Grill (not too close to the heat source) for 3 minutes or until golden brown. Serve.
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