VEGIE MOUSSAKA

PREP TIME: 20 MINS COOK TIME: 1 HOUR SERVES 6 (AS A MAIN)

140g dried green lentils

2 brown onions, halved, sliced 2 cloves garlic, chopped

2 bay leaves

1 tsp dried oregano

1/2 tsp ground cinnamon

1/2 tsp ground allspice

850ml water

400g can no-added-salt

chopped tomatoes 1 salt-reduced vegetable stock

cube or gluten-free stock cube 200g orange sweet potato, thinly

sliced, into rounds

1 large eggplant, sliced into

rounds, halved crossways

250g smooth light ricotta

60g egg

50g reduced-fat feta, crumbled 4 tomatoes, thickly sliced

Freshly ground black pepper

1 Preheat oven to 160°C (fanforced). Put the lentils, onion, garlic, bay leaves, oregano, cinnamon and allspice in a large saucepan. Stir in the water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, covered, for 10 minutes.

2 Add canned tomatoes, stock cube, sweet potato and eggplant to the pan. Cover and simmer for a further 20-25 minutes or until the liquid has been absorbed. Remove and discard the bay leaves.

3 Meanwhile, combine the ricotta, egg and feta in a bowl.

4 Tip the lentil mixture into a large ovenproof dish. Cover with the cheese mixture. Arrange the tomato slices on top. Sprinkle with pepper and bake for 25 minutes or until the topping is set.

NUTRITION INFO

PER SERVE 1100kJ, protein 17g, total fat 7g

(sat. fat 3g), carbs 26g, fibre

10g, sodium 277mg • Carb exchanges 1½ • GI estimate low • Gluten-free option • Lower carb

The key to avoiding having too much of a good thing is all in your hands